Salmon Chowder - Low Carb
 
 
Author:
Recipe type: Light - Low Carb
Cuisine: Chowder / Soup
Yield: 4-6 servings
Ingredients
  • 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
Instructions
  1. Season the salmon chunks with Old Bay Seasoning and set aside.
  2. Place the cauliflower and water in a microwave safe bowl and cover. Heat in microwave for 3-4 minutes until tender. Set aside.
Next
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with a garnish of celery leaves.
  6. Enjoy!
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2019/04/salmon-chowder-low-carb.html