It’s soup time – dairy-free salmon chowder ***new recipe***

Author: Dr. Michelle Durkin on 13 November 2018

Do you enjoy soup as much as I do? I like it so much in the colder weather that I will even eat it for breakfast.

Today I am sharing a salmon chowder recipe that is dairy-free, gluten-free and of course super easy to make.

Salmon Chowder
Cook time:
Total time:
Serves: 4
  • 2 tbsp coconut oil
  • 1bulb fennel (sliced)
  • 2 cups celery root (peeled and cubed)
  • 2 cups rutabaga (peeled and cubed)
  • 2 cups organic chicken broth
  • 12 oz salmon fillet
  • 1 cup organic coconut milk
  • 1/4 tsp sea salt (or to taste)
  • 1/4 cup parsley (chopped) - optional garnish
  1. In a large soup pot, melt the coconut oil over medium-low heat. Add the sliced fennel, celery root, and rutabaga. Cover and let cook for about 15 minutes, or until tender.
  2. Add the chicken broth to small saucepan and place the salmon skin-side down into the broth. Bring to a simmer and poach the salmon for 5-10 minutes. Remove the salmon and set aside.
  3. Add the chicken broth to the pot with the softened veggies and bring to a simmer. Let cook for 10 minutes, then use an immersion blender to blend about half the soup so the texture is still chunky.
  4. Remove the skin from the salmon, and flake the fish into chunks. Add to the soup pot along with the coconut milk. Season to taste with sea salt.
  5. To serve, divide between bowls and garnish with chopped parsley if desired. Enjoy!
Vegan & Vegetarians - Skip the salmon and use cooked white beans instead. Use vegetable broth instead of chicken broth. Leftovers - Store covered in the fridge up to three days, or freeze it.

Now I would love to hear from you! What is one of your favourite soups recipes and why? Leave a comment below and I'll be back next week with another edition of Doctor as Teacher Tuesday!

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