Low Carb Salmon Chowder Recipe

Name: Low Carb Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lbs salmon; 1 onion; 5 stalks celery; 1 sweet red pepper; 3 tablespoons olive oil; 1 quart low sodium chicken broth; 1 (8 ounce) package neufchatel cheese; 1 head cauliflower; lemon pepper; garlic salt; dill weed; parsley

Servings: persons

1 1/4 lbs salmon
1 onion
5 stalks celery
1 sweet red pepper
3 tablespoons olive oil
1 quart low sodium chicken broth
1 (8 ounce) package neufchatel cheese
1 head cauliflower
lemon pepper
garlic salt
dill weed
parsley

1
Chop the onion, celery, red pepper and saute in olive oil until softened.
2
Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.
3
Cook the cauliflower, separated into flowerets, in the chicken stock until tender.
4
Add the neufchatel cheese and allow it to melt over low heat.
5
Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.
6
Add the 'cream' mixture to the fish and vegetable/stock mixture.
7
Season to taste with salt, lemon pepper, dill and parsley.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 lbs salmon, 1 onion, 5 stalks celery, 1 sweet red pepper, and more.

Yes, Low Carb Salmon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Carb Salmon Chowder

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