This. Salmon. Chowder. Is. Amazing.
I know, I’m biased—this is my food blog, and this is my recipe.
But I promise this recipe is sogood! All it takes it a little prep, then some time simmering, and you’ve got a hearty, but simple, salmon chowder that is also full of good-for-you ingredients.
You can’t go wrong.
When I made it this week, my husband said he’d been thinking about dinner all day. I had, too. Even the baby gobbled it up and asked for more.
It’s also dairy-free and gluten-free—I use full-fat coconut milk instead of cream. Also, while you can use a regular potato for this dish, I highly, highly recommend trying to find and use a white Japanese sweet potato. They’re white fleshed and add the perfect amount of starchiness and slight sweetness to the chowder. It really helps make the dish.
Also, another note: make sure you cut the sweet potato, carrots, and zucchini into small enough pieces that they won’t take forever to cook.
It’s perfect for chilly winter days, but it’s also delicious on warm spring nights, or even rainy spring nights. It’s comforting, delicious, good for you, and comfortingly simple to get on the table.
Simple Salmon Chowder
- ½ to 1 pound salmon filet
- 1 Japanese sweet potato peeled and cubed
- 1 zucchini sliced into quarters
- 1/2 onion chopped
- 4 C vegetable broth
- 1 1/2 C full-fat coconut milk
- 2 Tbsp. neutral oil
- 1 Tbsp. fresh dill chopped
- 2 tsp. salt or to taste
- 1 tsp. pepper
- 1/4 tsp. smoked paprika or to taste
- 1. Chop all the vegetables. 2. Heat the oil in a heavy pot over medium-low heat and add the onion, sautéing until translucent and fragrant. 3. Add the vegetables and spices, minus the dill, and stir to combine. 4. Add the vegetable broth and coconut milk. Bring to a boil, then turn the heat down to medium-low. Cover the pot and let simmer for half an hour, or until the vegetables have softened. 5. Turn the heat down to low, then add the salmon filet. Put the lid back on and simmer for another five to 10 minutes, depending on the thickness and size of the fillet. 6. When the salmon is finished, turn off the heat and remove the salmon to a plate. Flake the salmon in pieces of the skin, then add back to the chowder. 7. Enjoy!
I love serving this with some roasted broccoli, but if you don’t mind the gluten, it would go amazingly well with a hunk of crusty bread.
‘Till next time!