Easy Keto Smoked Salmon Chowder

Keto Lunch Recipes > Keto Lunch Recipes

Smoked salmon chowder is a rich, creamy, and satisfying dish that brings comfort in every spoonful. This keto-friendly version reimagines the traditional chowder by replacing high-carb thickeners like potatoes and flour with cream cheese, resulting in a velvety texture without the extra carbs. The smoky depth of hot-smoked salmon blends seamlessly with a flavorful broth, while sautéed onions and celery provide aromatic undertones. A touch of tomato paste enhances the chowder’s color and adds subtle sweetness, while capers contribute a pleasant tang that perfectly balances the richness.

This quick and easy recipe comes together in just 20 minutes, making it ideal for busy weeknights. Garnishing with chopped red onions adds a fresh crunch and a vibrant pop of color, elevating both the taste and presentation. Whether you’re following a keto lifestyle or simply looking for a wholesome, comforting meal, this smoked salmon chowder is a delicious way to enjoy bold flavors without compromising on nutrition.

Yields 3 servings of Easy Keto Smoked Salmon Chowder

The Preparation

Salmon:

  • 12 ounce smoked salmon, chopped
  • 1/2 medium lemon, juice and zest
  • 1 teaspoon dried dill

Soup Base:

  • 2 tablespoons butter
  • 1/2 medium red onion, chopped
  • 2 medium stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 4 ounce cream cheese
  • 1 cup heavy cream
  • 2 tablespoon capers
  • 2 tablespoon red onion, diced

The Execution

1. Gather and prep all of your ingredients.

2. In a bowl, add the salmon, lemon juice and zest, and dill. Mix together so that the lemon and dill coat the salmon and allow to marinade while making the soup base.

3. In a pan, heat the butter over medium heat. Once bubbling, add in the red onion, celery, and garlic. Cook until fragrant, stirring often to stop garlic from burning.

4. Add in the chicken broth to deglaze the pan, scraping any bits off of the bottom of the pan. Add in the tomato paste and bring to a simmer.

5. If desired, blend some broth and cream cheese together, then return the cream cheese mixture to the soup base. Add in the cream and stir together.

6. Finally, add in the salmon and capers and bring the soup to a simmer.

7. Serve immediately with some added dill and red onion sprinkled over the top. Enjoy!

This makes a total of 3 servings of Easy Keto Smoked Salmon Chowder. Each serving comes out to be 636 calories, 54.6g fats, 9.2g net carbs, and 27.6g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN
12 ounce smoked salmon 398 14.7 0 0 0 62.19
0.5 medium lemon 12 0.13 3.91 1.18 2.74 0.46
1 teaspoon dried dill 3 0.04 0.57 0.14 0.43 0.2
2 tablespoon butter 203 23.01 0.02 0 0.02 0.24
0.5 medium red onion 21 0.09 4.77 0.66 4.11 0.64
2 ounce celery 9 0.1 1.68 0.91 0.78 0.39
2 teaspoon fresh garlic 8 0.03 1.87 0.12 1.75 0.36
2 cup chicken broth 30 1.05 2.19 0 2.19 3.19
1 tablespoon tomato paste 13 0.08 3.11 0.67 2.43 0.71
4 ounce cream cheese 388 38.56 4.65 0 4.65 6.97
1 cup heavy cream 809 85.68 6.43 0 6.43 6.66
2 tablespoon capers 4 0.15 0.84 0.55 0.29 0.41
2 tablespoon red onion 9 0.04 2.03 0.28 1.75 0.27
Totals 1907 163.66 32.07 4.51 27.57 82.69
Per Serving (/3) 636 54.6 10.7 1.5 9.2 27.6

Easy Keto Smoked Salmon Chowder

This makes a total of 3 servings of Easy Keto Smoked Salmon Chowder. Each serving comes out to be 636 calories, 54.6g fats, 9.2g net carbs, and 27.6g protein.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 Servings

Ingredients
  

Salmon:

  • 12 ounce smoked salmon chopped
  • ½ medium lemon juice and zest
  • 1 teaspoon dried dill

Soup Base:

  • 2 tablespoons butter
  • ½ medium red onion chopped
  • 2 medium stalks celery chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 4 ounce cream cheese
  • 1 cup heavy cream
  • 2 tablespoon capers
  • 2 tablespoon red onion diced

Instructions
 

  • Gather and prep all of your ingredients.
  • In a bowl, add the salmon, lemon juice and zest, and dill. Mix together so that the lemon and dill coat the salmon and allow to marinade while making the soup base.
  • In a pan, heat the butter over medium heat. Once bubbling, add in the red onion, celery, and garlic. Cook until fragrant, stirring often to stop garlic from burning.
  • Add in the chicken broth to deglaze the pan, scraping any bits off of the bottom of the pan. Add in the tomato paste and bring to a simmer.
  • If desired, blend some broth and cream cheese together, then return the cream cheese mixture to the soup base. Add in the cream and stir together.
  • Finally, add in the salmon and capers and bring the soup to a simmer.
  • Serve immediately with some added dill and red onion sprinkled over the top. Enjoy!

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