I love soup and there is nothing nicer on a cold winter’s day than a bowl of steaming hot chowder to warm your bones. This new recipe for Salmon Corn Chowder is full of comfort ingredients-without the usual dairy and gluten found in a creamy chowder. My secret is to use full fat coconut milk instead of whole milk or cream.
Previously in the week I had baked a beautiful wild Chinook salmon that had been gifted to us and I was looking for a way to use up the ends creatively. We had this soup for dinner (and lots of left overs for lunches) and I said that I thought this was the best chowder I have ever made.
For my readers who are Pescatarian (no, it’s not a new religion but rather a preference to eat fish but not meat), you can easily substitute the bacon for an extra 2 tablespoons of extra virgin olive oil or coconut oil. The chicken broth can be shifted out for organic vegetable broth. Your Salmon Corn Chowder will still be rich and creamy.
- 2 tablespoons olive oil, divided
- 1 cup diced carrots(about 3 medium)
- 1 cup diced celery(about 4 medium)
- 1 leek, diced (white and light green parts only)
- 1 pound cooked wild salmon (buy fresh or leftovers from a full baked salmon)
- Juice of 1 lemon
- 4 cloves garlic, minced
- 4 cups organic chicken broth
- 1 ½ cans full-fat coconut milk(1 1/2 cans)
- 1 1/2 pounds new potatoes, diced
- 1 cup frozen corn niblets
- 1 red pepper diced
- 3 ounces bacon, diced
- 2 bay leaves
- 1/4 cup chopped fresh cilantro
- 1 tsp dried dill
- ¼ tsp Montreal Steak spice
- Himalayan Sea salt and course black pepper, to taste
- Heat a Dutch oven with 1 tablespoon of olive oil and cook the bacon until crisp and browned. Using a slotted spoon, remove the bacon and set aside.
- To the same Dutch oven, add the additional tablespoon of olive oil and the leek, carrots, and celery. Cook the vegetables until they start getting a bright Season with Montreal Steak Spice, sea salt and course black pepper. Add in the minced garlic and dried dill.
- Add in the chicken bone broth, diced new potatoes, lemon juice, and bay leaves. Bring to a boil and then turn to simmer. Simmer until the potatoes are tender, about 20 minutes. Stir in the full fat coconut milk.
- Meanwhile, cut the cooked salmon into small pieces. Add in the salmon, diced red pepper and corn. Add additional sea salt and black pepper to taste.
- Gently stir in the fresh Cilantro. Discard the bay leaf and serve the chowder topped with the crumbled bacon.