I happened to make this salmon chowder late one April afternoon, simply because that was the best time for me to cook, and I knew it could easily be reheated for dinner.
About 4:30 my picky eater walked in the door, through the kitchen, and found his way to me, sitting at my desk. He exclaimed, “Can I have some of that salmon soup? It smells delicious!” I was glad I had made dinner early because he had to eat and run. And boy did he love that soup. He had two bowls of it, all the while saying how good it was.
That sure puts a smile on a mom’s face.
I know it’s now May and many of you are faced with warm or even hot weather. I’m hoping there are still a few cool, maybe rainy days when this soup can be enjoyed. If not, bookmark it for the fall.
Salmon Chowder
Ingredients
- 1 Tablespoon oil
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 large carrots, peeled and sliced
- 1 large gold potato, peeled and diced
- 1 cup coconut milk (or cow’s milk)
- 12 ounces boneless, skinless salmon, cut in bite size pieces
- 1/2 teaspoon dried dill weed
- salt and pepper to taste
Instructions
- In the bottom of a large sauce pan, heat the oil and sauté the onion and celery until tender.
- Add the garlic and cook one minute more.
- Add the broth, carrots, and potatoes. Heat to a simmer and cook until the vegetables are tender.
- Add the milk, salmon, and dill weed. Cook, but do not boil, about 5 minutes or until the salmon is cooked through.
- Add salt and pepper to taste.
Linda,
I will definitely be bookmarking this recipe. It’s a soup that I’m sure both my husband and I would both love!
Thanks
Laureen
Thank you, Linda, for adding that note regarding the coconut/cow’s milk. No confusion this time ’round!
;D
I love this recipe! My boyfriend and I were big fans of regular Chowder, but stopped having it due to a dairy allergy. Can’t wait to try out your version at home.
Thanks, Linda, for suggesting which alternate milk in the chowder. With more than one allergy, I appreciate the consideration. I think I’ll try the coconut but perhaps almond, since I really like that in chowder.
Although I not a great fan of salmon I love this chowder!! I made it last month and have it again on my menu for this month. Thank you so much for such easy and great tasting gluten free ideas!!
I am a person that must remain gluten free and am constantly searching for good recipes that are gluten free. I am wanting to collect as many gluten free recipes as possible. I cook all the time and seldom eat out, so I like ne things. Thanks for sharing!
Any good homemade tortilla recipes?
I used Half and Half instead of the coconut milk since we are not dairy sensitive and thickened it with xanthan gum for a fuller bodied chowder. It was very good and I plan on making it again.
Do you have the nutritional information? ?!
We made this tonight minus the milk. Yum. Yum. Yum! So very delish.
What a wonderful soup recipe! So delicious and easy to make I will have it year round!
Thanks Valerie. It is one of the few soups I enjoy year round.
How many does this recipe serve?
About 6 servings.
Am I able to freeze this?
Sophie, I haven’t tried freezing it, but I don’t see why it wouldn’t work.
Thank you for the easily printable gluten free recipes. Does anyone know if I could substitute the salmon that comes in pouches for the fresh salmon? I already have the pouches on hand.
I just made it with canned salmon. It was good. My coconut cream did not melt in completely, but it tasted fine.
Made this tonite and it was super delicious! I doubled the recipe, I used our smoked salmon, and added 1/2 lemon zest and a jar of capers. Will definitely be making this again!
WOW. A delish soup for sure. Told hubby what I was making and he fixed his own supper. Then tasted mine even before I did. Guess what is for lunch tomorrow. Yep salmon chowder and it was his idea.