Salmon Chowder

Comforting and creamy, this Salmon Chowder is simple to make. It's naturally gluten-free with dairy-free options as well. Studded with lots of salmon and chunks of tender potato this chowder is the definition of cozy. Enjoy it with my Almond Flour Crackers, or a side salad or roasted veggies.

Prep Time20

Cook Time25

Total Time45

Author : Kari Peters

Cuisine: Amercian

Servings:

Calories: 539kcal

Ingredients

4 strips bacon finely diced
1 cup onion finely diced, 1/2 medium onion
1 cup celery finely sliced, 2 stalks
1 clove garlic minced
1 bulb fennel bulb finely chopped, and leafy fronds reserved for garnishing
1 tsp fresh thyme chopped
1 bay leaf
5 cups Yukon gold potatoes 1-inch cubes
4 cups low-sodium chicken broth or seafood stock, see notes
1 cup heavy cream or unsweetened coconut cream
1 pound fresh salmon skin removed & cut into 1-1.5-inch pieces
1 cup frozen corn kernels
1 tbsp cornstarch or tapioca starch
Sea salt & pepper to taste
Fennel fronds, chopped for garnish

Instructions

Start by prepping all the veggies.
Place a large pot over medium heat and when the pan is hot add the bacon. Cook until the bacon is browned and the fat has rendered out 2-3 minutes.
Add the diced onion, celery, and fennel to the pot and cook for 2-3 minutes before adding the thyme, bay leaf, potatoes, and chicken stock.
Bring the chowder to a boil, then reduce the heat to a slow simmer and cook until the potatoes are very tender about 20 minutes.
Using a spoon scoop out about 2 cups of cooked potato and add it to a blender container with the heavy cream or coconut cream. Blend until mostly smooth and set aside.
Add the cut-up salmon to the simmering chowder and simmer until it's just beginning to flake on the edges, 2-3 minutes.
Then add the corn kernels and the blended potato/cream mixture. Stir to combine. To make the chowder thicker, stir the cornstarch together with just enough water to dissolve it. Add it as desired to the chowder stirring to combine until the chowder has thickened.
When the salmon is just cooked, season to taste with sea salt and pepper.
Garnish with the leftover fennel fronds and serve immediately.

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Notes

Another broth option is to use 3 cups chicken stock and 1 cup clam juice if you have it on hand for more seafood flavor.

It can be tricky to remove salmon skin unless you have a very sharp thin fillet knife. Another trick is to sear the salmon skin side down in an oiled pan for just enough time so you can remove the salmon from the skin easily. Then cut it into bite-sized chunks and add it to the chowder to finish cooking.

Nutrition