Servings: 8 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 6 ounces of Cooked salmon
- 4 cups Low-sodium chicken stock
- 1 cup Heavy whipping cream
- 1 tbsp. Oil
- 1 cup Sliced carrots
- 1/2 cup Diced onion
- 1/2 cup Sliced celery
- 1 clove Garlic
- 1 tbsp. Dill
- 1 tbsp. Parsley
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Heat some oil in a heavy-bottomed pan over medium-high heat, and sauté the onions, celery, carrots (leave them out if you’re strictly following a keto diet), and garlic until they become translucent, which should take around 4-6 minutes.
- Next, pour in the chicken stock and bring it to a simmer. Allow it to simmer for approximately 10-12 minutes or until the vegetables have become tender.
- Afterward, chop the salmon into chunks and add it to the still-simmering pot. Then, add the cream and dill to the pot and season with salt and pepper to taste. Adjust the seasoning to your liking.
- When ready to serve, sprinkle some chopped parsley on top.
Nutrition Facts
Calories: 180 kcal
Carbohydrates: 5g
Protein: 8g
Fat: 15g
Sodium: 218 mg
Fiber: 1g
Sugar: 1g
Net Carbohydrates: 4g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Salmon Chowder
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
