Smoky Bacon Shrimp and Salmon Chowder

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A hearty keto-friendly seafood chowder featuring tender shrimp, rich salmon, and smoky bacon in a creamy, low-carb broth. This soup recipe (keto, low carb), ready in about 45 minutes, pairs bacon, butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 slices, chopped bacon
• 2 tbsp butter
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 3, minced garlic cloves
• 2 cups, chopped cauliflower florets
• 4 cups chicken broth
• 1 cup heavy cream
• 8 oz, skin removed and cubed salmon fillet
• 8 oz, peeled and deveined shrimp
• 1 tbsp fresh, chopped dill
• to taste salt
• to taste black pepper
• 1 tsp lemon juice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, cook 4 slices chopped bacon until crisp, about 6-7 minutes, then remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
2. Step 2: Add 2 tbsp butter to the bacon fat and melt over medium heat. Add 1 medium diced yellow onion and 2 diced celery stalks; sauté for 5 minutes until softened and translucent.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 2 cups chopped cauliflower florets and 4 cups chicken broth; bring to a boil, then reduce heat and simmer for 10 minutes until cauliflower is tender.
5. Step 5: Using an immersion blender, blend the soup until mostly smooth but with some texture.
6. Step 6: Stir in 1 cup heavy cream, 8 oz cubed salmon, and 8 oz peeled shrimp; simmer gently for 5-7 minutes until seafood is cooked through and opaque.
7. Step 7: Season with 1 tbsp chopped fresh dill, salt, black pepper to taste, and 1 tsp lemon juice.
8. Step 8: Garnish with reserved crispy bacon pieces before serving.