Salmon Chowder – Low Carb
Spring!!
Need I say more?
This winter has been a long one, colder and more snow than I remember in a long time. I woke this morning to a beautiful bright sunny sky and I couldn’t wait to start my day. Sunny Spring Days are THE BEST! It’s like, “we made it!” No more long icy drives to work.
Spring also invites bright flavors and colors leaving heavy comfort foods behind. Lighter fresh options in veggies, fruits, fish and seafood have me jotting down ideas and menus for the week. I love cooking on Sunday….it’s taking the time to create, enjoy the process, and share the love.
This Salmon Chowder delivers all the bright, springy, light, low carb, and satisfying flavors in one creamy pot.
Cauliflower is the secret to keeping it low carb, and I promise you won’t miss the potatoes! The peas add a sweet pop of freshness and the green onions keep it bright.
The texture is silky smooth thanks to my immersion blender. And there’s no cream in this creamy soup, 2% milk and chicken broth add to the lightness and flavor. Another little secret is 4 oz of light cream cheese. It makes all the difference.
This soup comes together quickly so it’s great for a weeknight meal too.
I hope you’re enjoying this Spring as well, it’s the prelude to our long, warm, precious Summer months.
Enjoy!
- 8-10 oz. fresh skinless salmon, cut into 1" chunks
- 2 tsp Old Bay seasoning
- 2½ cups cauliflower cut into 1" pieces (mostly floweretes)
- 1 Tbsp water
- 4 ribs of celery, chopped fine
- 8 green onions, chopped
- 1 Tbsp minced garlic
- 2 Tbsp butter
- 2 Tbsp gluten free all purpose flour
- 2 cups of 2% milk (I like Fairlife)
- 2 cups good chicken stock
- 2 tsp Better Than Bouillon Chicken Base
- 2 tsp Morton Light Salt
- 1 tsp black pepper
- 1 tsp dill weed
- 4 oz - ⅓ less fat cream cheese
- 1 - 1½ cups frozen baby peas thawed
- Season the salmon chunks with Old Bay Seasoning and set aside.
- Place the cauliflower and water in a microwave safe bowl and cover. Heat in microwave for 3-4 minutes until tender. Set aside.
- In a large dutch oven, melt the butter and add the celery and green onions. Saute for 3 minutes or until tender. Add the garlic and saute another minute.
- Add the flour and whisk to combine, cooking for a minute before whisking in the milk, chicken stock, and base. As it thickens, add the salt, pepper, and dill weed. Cook for 8 minutes whisking often.
- Take one cup of the liquid from pot and place in a deep bowl. Add the cream cheese and ½ of the cooked cauliflower. With your immersion blender, blend until smooth. Return the mixture to the rest of the soup pot and whisk to combine.
- Add the peas, remaining cauliflower, and the salmon and gently stir into the chowder. Turn the heat off. Allow to set for 5 minutes, stirring gently as it cooks the salmon. Adjust seasonings as needed.
- Serve with a garnish of celery leaves.
- Enjoy!
