Low Carb Salmon Chowder
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 1⁄4 lbs salmon
- 1 onion
- 5 stalks celery
- 1 sweet red pepper
- 3 tablespoons olive oil
- 1 quart low sodium chicken broth
- 1 (8 ounce) package neufchatel cheese
- 1 head cauliflower
- lemon pepper
- garlic salt
- dill weed
- parsley
directions
- Chop the onion, celery, red pepper and saute in olive oil until softened.
- Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.
- Cook the cauliflower, separated into flowerets, in the chicken stock until tender.
- Add the neufchatel cheese and allow it to melt over low heat.
- Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.
- Add the 'cream' mixture to the fish and vegetable/stock mixture.
- Season to taste with salt, lemon pepper, dill and parsley.
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Reviews
-
Not a big cauliflower fan, but this was excellent. Used left over salmon fillets from the night before, that were cooked to perfection, so I didn't want to cook them anymore. So they were added in when the chowder was taken off the heat. Also, I cooked up about a 1/3lb bacon, and sauteed my veggies in the bacon fat. Not low-fat, but gave the soup an excellent smoky flavor. Amazed at the way the cauliflower & cream cheese added to the creaminess & flavor. Will definitely make again.
RECIPE SUBMITTED BY
One Happy Woman
United States