This rich and hearty dairy-free salmon chowder uses the finest wild-caught salmon with lots of hearty winter vegetables for nutrient-dense chowder.  We made it rich in healthy fats that keep our body running smoothly and allow for the absorption of all the needed nutrients in the fish and vegetables by using coconut milk.
Surprisingly, the coconut milk is barely detectible in this soup- coconut tends to give lots of flavor to recipes, but salmon gives even MORE flavor, making this dairy-free chowder perfect for those who usually aren’t fans of coconut.
This soup can be made ahead, and reheated when it’s time to serve.
Delicious Dairy-Free Salmon Chowder (GAPS, Paleo)
This one-pot recipe makes use of delicious pale winter vegetables and provides a comfort-food that we all love! This can be made AIP with a few adjustments in seasonings.
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Instructions
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In the bottom of a large saucepan over medium heat, melt bacon fat or chop bacon into 1/2 inch slices and cook until crispy.
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While the bacon cooks, cut cauliflower into 1/2-inch pieces, peel and cut celery root into 1/2 inch cubes, cut carrots and celery stalks into small pieces and add to bacon fat and optional bacon, stirring with a wooden spoon or spatula occasionally to prevent burning.
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Cut both ends off the leek, rinse, and cut the white and light green part into thin rounds. Add to the vegetable mixture.
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After all the vegetables are chopped, add stock, coconut milk, sea salt, cayenne pepper, and bay leaf. Reduce heat to medium-low and simmer for 10 minutes, or until cauliflower is easily pierced with a fork.
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Add salmon and cook for another 10-15 minutes, covered, or until salmon is cooked through and can be flaked easily with a fork. Break up salmon.
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Serve, topping with the leaves of fresh thyme.
Nutrition Facts
Delicious Dairy-Free Salmon Chowder (GAPS, Paleo)
Amount Per Serving (1 serving)
Calories 310
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g10%
Cholesterol 46mg15%
Sodium 578mg24%
Potassium 824mg24%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 3g3%
Protein 17g34%
Vitamin A 3845IU77%
Vitamin C 17.1mg21%
Calcium 83mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Very interesting soup – first spoon raised mixed feelings, 2nd spoon – we fell in love it!
I believe you about the coconut milk. We love the pumpkin sausage soup and don’t even taste the coconut milk.
Have you tried this recipe with canned salmon? I have soo much of it and would love a healthy soup to use it.
I use canned salmon in this often- I prefer the color with fresh, but canned is also great!