Why You’ll Love This Low Carb Salmon Chowder Recipe
If you’re looking for a satisfying yet healthy dish, you’ll absolutely love this Low Carb Salmon Chowder recipe.
I adore how it combines the rich flavors of salmon with fresh vegetables, creating a comforting bowl that’s perfect for any occasion. The creamy texture, thanks to the neufchatel cheese and blended cauliflower, makes it feel indulgent without the carbs.
Plus, it’s quick to prepare, so you won’t spend hours in the kitchen. I love how nourishing it is, packed with protein and nutrients, making it a guilt-free choice.
Trust me, once you try it, you’ll keep coming back for more!
Ingredients of Low Carb Salmon Chowder
When it comes to whipping up a cozy dish that warms the soul, this Low Carb Salmon Chowder is a winner. Imagine a bowl brimming with tender salmon, vibrant veggies, and a creamy base that makes every spoonful feel like a hug. The best part? You don’t need a culinary degree to make this happen. With just a handful of ingredients, you can create a dish that feels both indulgent and healthy.
Let’s take a peek at what you’ll need to embark on this salmon chowder adventure.
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 (to taste)
- Garlic salt (to taste)
- Dill weed (to taste)
- Parsley (to taste)
Now, before you sprint off to the grocery store, let’s chat about these ingredients. First off, if you’re not a huge fan of salmon, you can totally swap it out for another fish, like cod or halibut, which can make your chowder just as delightful.
And those fresh veggies? They can be adjusted based on what you have on hand. Don’t have a sweet red pepper? No problem; throw in a green one or some carrots instead. The beauty of this recipe is its flexibility.
Plus, the neufchatel cheese is a fantastic way to get that creamy texture without all the carbs. I mean, who doesn’t love a good creamy chowder? Just remember, the better the ingredients, the tastier your chowder will be, so grab the freshest salmon and veggies you can find, and let’s get cooking!
How to Make Low Carb Salmon Chowder
Making Low Carb Salmon Chowder is an adventure that’s not only satisfying but also deliciously simple. So, let’s dive right into it. First off, grab that 1 1/4 lbs of salmon and get ready for some chopping. You’ll want to take your 1 onion, 5 stalks of celery, and 1 sweet red pepper, and chop them into small, bite-sized pieces. Honestly, if you’re like me and sometimes struggle with knife skills, just remember that it doesn’t have to be perfect. The goal here is to get them softened up, so don’t stress.
Heat 3 tablespoons of olive oil in a large pot over medium heat, and toss those chopped veggies in. Let them sauté for about 5-7 minutes, stirring occasionally, until they’re all nice and tender. The aroma will fill your kitchen, and trust me, it’s a good kind of magic.
Now, here comes the fun part! Pour in half of that quart of low-sodium chicken broth, and then gently place your salmon in the pot. Let it poach in the broth with those lovely veggies for about 8-10 minutes. You’ll know it’s done when it flakes easily with a fork. Once you’ve got that perfect flake, carefully remove the salmon, and set it aside to cool a bit.
Meanwhile, take the rest of the cauliflower head you chopped into flowerets and toss it into the pot with the remaining chicken broth. Cook it until tender, which should take about 5-7 minutes. When it’s ready, add in the 8-ounce package of neufchatel cheese, letting it melt over low heat.
Here’s a pro tip: use a stick blender or your good old blender (just be careful with the hot liquid) to blend everything until it’s smooth and creamy.
Finally, combine the creamy cauliflower mixture back with the salmon and veggies. You might want to give it a gentle stir to bring it all together. Now’s the time to season to your liking with lemon pepper, garlic salt, dill weed, and parsley. Taste as you go; it’s like a flavor journey, and you’re the captain.
Low Carb Salmon Chowder Substitutions & Variations
Now that you’ve mastered the basic Low Carb Salmon Chowder recipe, let’s explore some substitutions and variations to keep things fresh and exciting.
You can swap salmon for other fish like cod or even shrimp for a different flavor. If you’re not a fan of cauliflower, try using broccoli or zucchini instead.
For a creamy touch, replace neufchatel cheese with cream cheese or coconut cream. To add a kick, toss in some diced jalapeños or a splash of hot sauce.
Finally, experiment with herbs—basil or thyme can bring a delightful twist to this chowder! Enjoy getting creative!
Additional Tips & Notes
While creating your Low Carb Salmon Chowder, keep in mind a few helpful tips to elevate your dish.
First, don’t rush the sautéing process; letting those veggies soften brings out their flavors.
If you want a creamier texture, blend the cauliflower longer, adjusting to your preference.
For an extra kick, consider adding a splash of hot sauce or a pinch of cayenne pepper.
Fresh herbs make a big difference, so I recommend using fresh dill and parsley if you can.
Finally, serve the chowder with a squeeze of fresh lemon juice to brighten the flavors.
Enjoy your cooking!