Pacific Northwest Salmon Chowder
This Whole30-friendly PNW Salmon Chowder is a creamy, dairy-free twist on a coastal classic. Made with leftover roasted salmon, hearty vegetables and rich coconut milk for a satisfying lunch or cozy dinner.
Servings: 1
Ingredients
- ½ yellow onion diced
- ½ green bell pepper diced
- 1 carrot peeled and diced
- 2 stalks celery diced
- 1 clove garlic minced
- 1 yukon gold potato diced (about 1½ cups)
- 8 ounce roasted salmon filet diced into 1-inch cubes
- 1½ cups vegetable broth
- ½ can coconut milk
- 1½ teaspoons olive oil
- Salt and pepper to taste
Instructions
- Prepare vegetables to roughly a 1/2-inch dice, with exception of 1-inch diced potatoes. Mince garlic, and dice leftover, cooked salmon filet into 1-inch cubes.
- Heat olive oil in a medium pan over high heat. Once heated, add onion, bell pepper, carrot and celery, stirring to cook for about 5 minutes. Once onions are translucent, add in garlic and diced potatoes. Cook for an additional 1 minute.
- Add vegetable broth to the pan and bring to a boil. Once boiling, reduce heat to simmer for about 10 minutes, until potatoes are just cooked through.
- Pour in coconut milk and stir to combine. Bring back to a simmer, and add in diced, cooked salmon. Cook for about 3 minutes, until salmon is warmed. Taste and add additional salt and pepper to taste.
- A Seasoning Note: I don’t add salt and pepper in advance, because my roasted salmon is already well seasoned. This keeps me from having an overly salty chowder.