Feed Your Soul Too

Creating Gluten Free and mostly healthy recipes

Newsletter

Salmon Chowder

by 8 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

Yesterday I posted about grilling salmon.  Part of the post talked about cutting the salmon into equal fillets and cutting off the thin part of the fillet for an alternative yse.  I cooked the thin parts at the same time as the larger fillets but I cooked them for less time.  I set them aside to use for this Salmon chowder.

salmon, potatoes, celery, carrots, chicken stock, coconut milk, Old bay seasoning, salt, pepper

 

salmon, potatoes, celery, carrots, chicken stock, coconut milk, Old bay seasoning, salt, pepper

I love soup and I love creamy soups.  As a kid, I would only eat soup if it was some sort of cream soup.  I have experimented, and I am still experimenting to find the right way to develop a creamy my soup.  My sister-in-law who is very healthy, purees a portion of the soup to thicken it up.  This method works really well.

salmon, potatoes, celery, carrots, chicken stock, coconut milk, Old bay seasoning, salt, pepper

Another option is to make a roux.  A third option is to add bread.  The option I used for this soup was to add coconut milk.  That is my go to ingredient.  The coconut adds a nice creaminess without the soup feeling or tasting heavy.

salmon, potatoes, celery, carrots, chicken stock, coconut milk, Old bay seasoning, salt, pepper

Salmon Chowder
Serves 6
Salmon chowder made creamy by using coconut milk
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 2 stalks of celery, diced
  2. 2 small yellow onions, diced
  3. 4 - 5 carrots, diced
  4. 2 -3 garlic cloves, minced
  5. 2 tablespoons canola oil
  6. 2 cans (14-1/2 ounces) chicken broth
  7. 1/2 small red potatoes, quartered
  8. 1-1/2 teaspoons salt
  9. 1/2 teaspoon pepper
  10. 1/4 to 3/4 teaspoon dill
  11. 1 - 14 oz can coconut milk
  12. 2/3 to 3/4 lbs of cooked salmon. Pulled into pieces after cooking in skillet.
Instructions
  1. In a large pot, saute celery, onion, carrots and garlic in the oil until the vegetables are tender. Add broth, potatoes, salt, pepper and dill; bring to a boil.
  2. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the coconut milk and salmon. Simmer for 10 minutes or until heated through.
  3. Serve and enjoy!
Notes
  1. The salmon was cooked ahead in a skillet and added to the soup needing only to be warmed.
Feed Your Soul Too http://www.feedyoursoul2.com/
Ingredients.

Ingredients, salmon, potatoes, celery, carrots, chicken stock, coconut milk, Old bay seasoning, salt, pepper

Ingredients

Vegetables sauteing in pot.

Vegetables sauteeing in pot

Vegetables Sauteing In Pot

Plated.

salmon, potatoes, celery, carrots, chicken stock, coconut milk, Old bay seasoning, salt, pepper

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *