Salmon Chowder Recipe (with Healthy Swaps)
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Feasting at Home · by Sylvia Fountaine★ 5.0

Salmon Chowder Recipe (with Healthy Swaps)

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 46%
CARBS 20G25% OF CAL
2G FIBER11G OTHER6G TOTAL SUGAR
FAT 15G44% OF CAL
4G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A simple salmon chowder with fresh salmon, fennel, and creamy coconut milk. Ready in about 30 minutes, it's adaptable for low-carb and keto diets.

mainamericansoupfishgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2-3 tablespoons olive oil (or butter)
  • 1 onion, diced (or sub 2 leeks, sliced or 2 fat shallots)
  • 1 small fennel bulb, 1 1/2 cups diced (or sub with more celery)
  • 1 cup celery, sliced
  • 2-4 garlic cloves, roughly chopped
  • 1 teaspoon fennel seeds (optional)
  • 1/2 teaspoon thyme (dry, or 2 teaspoons fresh)
  • 1/2 teaspoon smoked paprika
  • 1/3 cup vermouth, cooking sherry, or white wine (or leave it out, see notes)
  • 3 cups fish or chicken stock- if using chicken broth, see notes, on how to enhance
  • 3/4 lb baby potatoes, thinly sliced (1/4 inch thick)
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 lb salmon, skinless. (or sub other fish like cod or shrimp), cut into 1 -2 inch pieces ( the more uniform, the better)
  • 2 cups whole milk (or 1 can coconut milk, or 1/2- 1 cup heavy whipping cream
  • Garnish: fresh dill or flat leaf parsley, lemon wedges, fennel fronds, or tarragon.
PREP
10M
SODIUM
667MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.