Smoky Bacon Shrimp and Salmon Chowder
A hearty keto-friendly seafood chowder featuring tender shrimp, rich salmon, and smoky bacon in a creamy, low-carb broth. This seafood-inspired soups (keto, low carb) ready in about 45 minutes pairs chopped bacon, butter, medium, diced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- 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.
- 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.
- Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- 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.
- Step 5: Using an immersion blender, blend the soup until mostly smooth but with some texture.
- 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.
- Step 7: Season with 1 tbsp chopped fresh dill, salt, black pepper to taste, and 1 tsp lemon juice.
- Step 8: Garnish with reserved crispy bacon pieces before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Bacon Shrimp and Salmon Chowder take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Bacon Shrimp and Salmon Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped bacon from drying out.
Can I substitute ingredients in Smoky Bacon Shrimp and Salmon Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Bacon Shrimp and Salmon Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Bacon Shrimp and Salmon Chowder keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
