Servings: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 2 tbsp. Butter
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 2 Celery stalks, chopped
- 2 Carrots, chopped
- 1 Red bell pepper, chopped
- 2 tbsp. All-purpose flour
- 3 cups Chicken broth
- 1 cup Heavy cream
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- Salt and pepper, to taste
- 2 cups Cooked salmon, flaked
- 1/4 cup Chopped fresh parsley
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
- Add the celery, carrots, and red bell pepper and cook until the vegetables are slightly softened.
- Sprinkle the all-purpose flour over the vegetables and stir until the flour is evenly distributed.
- Add the pot’s chicken broth, heavy cream, thyme, oregano, salt, and pepper. Bring the mixture to a simmer and cook for 15-20 minutes or until the vegetables are tender.
- Add the cooked salmon to the pot and stir to combine. Let the salmon heat through for about 5 minutes.
- Stir in the chopped parsley and adjust the seasoning as needed.
- Serve the salmon chowder hot, and enjoy!
Nutrition Facts
4 servings:
Calories: 409 kcal
Total Fat: 31g
Saturated Fat: 17g
Sodium: 753 mg
Total Carbohydrates: 11g
Dietary Fiber: 2g
Sugars: 4g
Protein: 23g
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 Low-Carb Salmon Chowder Recipe
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.
