While you’ve probably heard of clam chowder before, you may be surprised to learn that you can also use salmon to create a comforting chowder recipe. This salmon chowder recipe makes for a delicious and healthy meal you can whip up any night of the week.
Most chowder recipes are typically made with heavy cream for a rich and hearty type of soup. This healthy salmon chowder, however, contains no milk or cream.
Instead, this chowder is packed with vegetables like cauliflower, carrots, and celery. Not to mention, this salmon chowder recipe is an excellent source of vitamin D, which many people have trouble getting enough of.
Vitamin D is essential to the body, especially for maintaining strong bones. Without sufficient vitamin D, the body struggles to use calcium from dietary sources. Incorporating recipes like this salmon chowder is a wonderful way to naturally supplement your diet with vitamin D.
Best of all, this salmon chowder recipe can be whipped up with fairly little prep, especially if you are using pre-chopped or frozen veggies. We use instant mashed potato flakes in this recipe, but if you have leftover mashed potatoes, you can use that as well.
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Cook time: 20 minutes
Prep time: 10 minutes
Idle time:
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Ingredients
- 1 tbsp canola oil
- 1/3 cup chopped carrot
- 1/3 cup chopped celery
- 4 cups reduced-sodium chicken broth
- 1 1/2 cups water
- 1 skinned salmon fillet preferably wild-caught (12 oz)
- 2 1/2 cups frozen cauliflower florets thawed and coarsely chopped
- 3 tbsp chopped fresh chives or scallions
- 1 1/3 cups instant mashed potato flakes or 2 cups leftover mashed potatoes
- 1/4 cup chopped fresh dill
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- Freshly ground pepper to taste
Instructions
- Warm the oil in a large pot or saucepan over medium heat. Once hot, add the carrots and celery and sauté until the veggies begin to brown.
- Add the chicken broth, water, salmon, cauliflower, and chives and bring the mixture to a simmer. Cover the saucepan and let the mixture simmer until the salmon is cooked through, about 5 to 8 minutes.
- Transfer the salmon to a cutting board and use a fork to flake the salmon into small pieces.
- Stir the potato flakes, dill, and mustard into the chowder until everything is well-combined. Bring the chowder back to a simmer.
- Add the salmon pieces back into the chowder, along with a pinch of salt and pepper. Reheat the chowder and taste test for more seasoning. Serve warm.
Additional information
Recipe adapted from eatingwell.com
