Salmon Chowder



Creamy, comforting salmon chowder! This recipe always nourishes my body and mind, especially during the fall and winter months. I love how quickly the chowder pulls together and how the flavor is even better the next day (I often make extra to guarantee leftovers)!


Don’t forget to check out Vital Choice to order some of the best quality, best tasting and most sustainably sourced salmon to keep on hand for meals just like this!


Salmon Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ pound bacon, chopped
  • 1½ pounds wild caught king salmon, skinned, deboned, and cut into bite size pieces
  • 1 medium yellow onion, chopped
  • 2 cups carrots, sliced into ⅛" thick rounds (~ 6 - 7 medium carrots)
  • 1 cup celery, sliced into ¼" thick pieces
  • 1½ - 2 pounds yukon gold potatoes, peeled and chopped into bite size pieces
  • 2 tsp. dried thyme
  • 1½ tsp. sea salt
  • ½ tsp. ground black pepper
  • 4 cups vegetable broth, organic
  • 4 cups water
  • 1 bay leaf
  • 16 oz. bag frozen peas, organic
  • 1 cup whole milk, organic grass-fed
  • 1 cup whipping cream, organic grass-fed
  • Fresh parsley, chopped for topping
  1. Heat a large soup pot over medium-high heat.
  2. Add chopped bacon and sauté until just crisp, stirring frequently.
  3. Add chopped onion and stir for ~ 3 minutes, until softening.
  4. Stir in carrots and celery and toss for ~ 2 minutes.
  5. Add potatoes, thyme, salt, and black pepper. After ~ 3 minutes, add broth, water and bay leaf.
  6. Bring to a boil and reduce heat to medium-low, partially cover and simmer for ~ 15 minutes, or until potatoes are fork tender.
  7. Place salmon in the pot and simmer for 4 minutes.
  8. Stir in peas. After ~ 3 minutes, add milk and cream, stir, and adjust seasonings to taste, if necessary.
  9. Serve in individual bowls and top with chopped fresh parsley.
You can substitute the yukon gold potatoes with sweet potatoes AND/OR the milk and cream with 2 cups full-fat coconut milk (for a non-dairy option).


Salmon Chowder



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