Salmon Bacon Chowder

Try a bowl of this hearty and creamy keto salmon bacon chowder for the win!  Made with fresh salmon, chicken, and smokey bacon, this comforting hearty low carb soup is incredibly flavorful and will be a sure hit for these winter months!

Salmon Bacon Chowder served in a white bowl with golden spoon

It’s winter in LA and although it doesn’t get as cold here compared to other places in the world, we still love a good warm and hearty soup!

And since seafood chowders are a family favorite here, we decided to start with a salmon bacon chowder.

Whenever my husband starts reminiscing about his old college days in San Francisco, he often talks about a sandwich shop that had the best soups.

One of his favorites was a salmon chowder that was on rotation weekly.  This is where the inspiration for this chowder instapot recipe began.

Using fresh salmon, smoky bacon, and a little cream, we created a simple and delicious keto instapot chowder that I hope you and your family will enjoy!

Salmon Bacon Chowder top down view

What is chowder?

A chowder is a rich, and hearty soup with some type of seafood, or chicken.  It is often made with milk or cream to give it a creamy and rich texture.  Traditional chowders usually have an array of vegetables and potatoes but to keep this recipe low carb, we omitted the potatoes and just added mushrooms and celery.

Can I eat this keto salmon bacon chowder as a meal?

This chowder is absolutely hearty enough to have as a meal and it’s even better with a side salad!

Skinless salmon fillet on a wooden cutting board

What kind of salmon do you recommend for salmon bacon chowder?

Any kind of boneless and skinless salmon fillet will do.  We used some Atlantic salmon we purchased from our local Costco.

What type of white wine should I use for keto salmon chowder?

As long as it’s on the dry side, any white wine will do!  Chardonnay, Pinot Grigio/Gris, Sauvignon Blanc, or even my favorite white wine, dry Riesling.

Salmon chunks in an instapot

I don’t own an instapot, can I make this keto salmon bacon chowder recipe over the stove top?

Yes, you definitely can!  Cooking times will be slightly longer but you can follow the same recipe directions.

The special ingredient needed for this recipe is only Xanthan Gum, which can be picked up on Amazon or a local Supermarket.

Also, using an Instapot will make this recipe much easier and quicker to make, but you can also make it on the stove top.

Now, if you’re ready, let’s get making some keto salmon bacon chowder perfect for your next hearty soup meal!

Prepping Time 10M

Cooking Time 30M

Total Time 40M

Net Carb/Serv ~4g

Servings 8

Ingredients

  • 1/2 lb Boneless and Skinless Chicken Thigh (about 2 pieces)
  • 1/2 lbs Skinless Salmon Fillet
  • 1/4 tsp Salt (for salmon)
  • 3 Slices Bacon
  • 1 Cup Chopped Brown/Yellow Onion (about 1/2 whole onion)
  • 3 Celery Stalks
  • 1 Cup Mushroom
  • 1 Green Onion Stalk
  • 5 Cup Chicken Broth
  • 1/4 Cup White Wine
  • 3 tbsp Butter
  • 1/2 tsp Salt (for chowder)
  • 1/4 tsp Black Pepper
  • 1/8 tsp Garlic Powder
  • 2/3 Cup Heavy Cream
  • 1/4 tsp Xanthan Gum

Directions

1) Gather all the ingredients.

2) Chop bacon into slices and chicken into 1/4 x 1/4 inch cubes.

3) Prepare salmon fillet by cutting into 1×1 inch cubes and sprinkle salt.   Set aside.

4) Chop onions, celery, mushrooms, green onions and set aside.

5) Add sliced bacon into Instapot and saute for 2-3 minutes until the pot is well coated with the bacon oils.  Note – you may need to spray cooking oil in the Instapot to prevent the bacon from sticking.

6) Add chopped onions into Instapot and cook for another 2-3 minutes until onions are fragrant and translucent.

7) Add cubed chicken, chopped celery, mushrooms.

8) Pour the chicken broth into the Instapot along with white wine, salt, black pepper, garlic powder and butter.  Mix until all ingredients are well combined and place the cover on Instapot.  Pressure cook on high for 30 minutes.   Note – if cooking on a stove top, cook for 50-70 minutes covered on medium low heat.

9) Once done, quick release the pressure from the Instapot and remove the lid.  Add salmon cubes and cook for 2-3 minutes or until salmon easily flakes off.

10) Next, add in heavy cream and Xanthan Gum into the Instapot and cook for 1-2 more minutes while stirring to allow the Xanthan Gum to dissolve.  Transfer soup to serving bowl and sprinkle on chopped green onions and black pepper to taste.

Hope you enjoy your low-carb Keto Salmon Bacon Chowder!

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More Recipes

Salmon Bacon Chowder served in a white bowl

 

Salmon Bacon Chowder served in a white bowl with golden spoon top down

 

Keto Salmon Bacon Chowder

Try a bowl of this hearty and creamy keto salmon bacon chowder for the win! Made with fresh salmon, chicken, and smokey bacon, this comforting hearty low carb soup is incredibly flavorful and will be a sure hit for these winter months!
5 from 3 votes
Course: dinner, Main Course, Soup
Cuisine: Worldwide
Keyword: keto instapot chowder, keto salmon bacon chowder, keto seafood chowder
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Print Recipe
Calories: 346kcal

Ingredients

  • 1/2 lbs Boneless and Skinless Chicken Thigh about 2 pieces
  • 1/2 lbs Skinless Salmon Fillet
  • 1/4 tsp Salt for salmon
  • 3 Slices Bacon
  • 1 Cup Chopped Brown/Yellow Onion about 1/2 whole onion
  • 3 Stalks Celery
  • 1 Cup Mushroom
  • 1 Stalk Green Onion
  • 5 Cup Chicken Broth
  • 1/4 Cup White Wine
  • 3 tbsp Butter
  • 1/2 tsp Salt for chowder
  • 1/4 tsp Black Pepper
  • 1/8 tsp Garlic Powder
  • 2/3 Cup Heavy Cream
  • 1/4 tsp Xanthan Gum

Instructions

  • Gather all the ingredients.
  • Chop bacon into slices and chicken into 1/4 x 1/4 inch cubes.
  • Prepare salmon fillet by cutting into 1x1 inch cubes and sprinkle salt. Set aside.
  • Chop onions, celery, mushrooms, green onions and set aside.
  • Add sliced bacon into Instapot and saute for 2-3 minutes until the pot is well coated with the bacon oils. Note - you may need to spray cooking oil in the Instapot to prevent the bacon from sticking.
  • Add chopped onions into Instapot and cook for another 2-3 minutes until onions are fragrant and translucent.
  • Add cubed chicken, chopped celery, mushrooms.
  • Pour the chicken broth into the Instapot along with white wine, salt, black pepper, garlic powder and butter. Mix until all ingredients are well combined and place the cover on Instapot. Pressure cook on high for 30 minutes. Note - if cooking on a stove top, cook for 50-70 minutes covered on medium low heat.
  • Once done, quick release the pressure from the Instapot and remove the lid. Add salmon cubes and cook for 2-3 minutes or until salmon easily flakes off.
  • Next, add in heavy cream and Xanthan Gum into the Instapot and cook for 1-2 more minutes while stirring to allow the Xanthan Gum to dissolve. Transfer soup to serving bowl and sprinkle on chopped green onions and black pepper to taste.

Video

Nutrition

Calories: 346kcal | Carbohydrates: 5g | Protein: 18g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 784mg | Potassium: 534mg | Fiber: 1g | Sugar: 2g | Vitamin A: 567IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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