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Salmon Chowder

January 7, 2013 By Lisa Rose 7 Comments

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Salmon Chowder | Real Food Kosher

This salmon chowder is one of my favorite one-pot meals. I use dried chipotle peppers for the smoky flavor usually supplied by bacon, and sweet potatoes and butternut squash for a more nutritious and flavorful replacement for white potatoes.

This chowder was inspired by Everyday Paleo’s Salmon Chowder, adapted using the “Classic New England Chowder” recipe from Paul Johnson’s Fish Forever cookbook as a guide, with a great tip from Levana Kirschenbaum on using whole fish heads in soup when you don’t have stock available (her Moroccan Fish Soup is another great fish soup recipe).

Salmon Chowder made with Fish Head

I’ve tried this just using sweet potato but I think it comes out to sweet and the texture gets a little mushy- hence the squash.But you can also use carrots. Homemade fish stock is really easy to make and I encourage you to have some batches stored in the freezer for recipes like this. Bone stocks add tremendous flavor and nutrition to your food.

I keep salmon heads in my freezer as well. They aren’t so easy to find in my area so I buy 5-6 at a time (I have to order ahead). Even with fish stock, I still like to add the salmon head for the extra nutrition.

For my next batch, I’m thinking of trying some Asian flavors; lemongrass, ginger, lime zest… what do you think?

Salmon Chowder with Sweet Potato and Butternut Squash
If you don’t have fish stock, cook salmon or other fish heads wrapped in cheesecloth with all your ingredients.  It’s worth the effort for the added flavor and nutrition.

2 tablespoons coconut oil
1/2 large onion, diced
1 large carrot, diced
1 celery stalk, diced
1 can coconut milk (not low-fat)
3 cups homemade fish stock
1-2 dried chipotle pepper or 2 tablespoons paprika (or to taste)
1 sweet potato, coarsely chopped (about 2 cups)
1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups)
1 1/2 pounds skinless salmon fillets, cut into 1-inch cubes
2 tablespoons fresh dill, minced
Sea salt and freshly ground black pepper to taste

1. In a soup pot, over high heat, add the coconut oil and saute the onion, celery, and carrot and continue stirring for a few minutes.
2.  Add the coconut milk and stock and bring to a simmer (and fish heads if using).
3. Add dried pepper, sweet potato and squash chunks and cook until vegetables are cooked through (about 10 minutes).
4. Turn the heat off and add the salmon and dill.
5. Serve once salmon is cooked through or let stand for one hour and reheat to allow flavors to develop.

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Salmon Chowder | Real Food Kosher

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Filed Under: Recipes, Soup Tagged With: dairy-free, gluten-free, paleo, pareve

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Comments

  1. Liz Rueven says

    January 8, 2013 at 1:56 pm

    I would definitely like to see this nutritious soup with flavors from the east. Yes to everything you suggested, especially freshly grated ginger – so warming during the cold days we have in the east. I am also a big fan of cheesecloth or what I find under the name “soup sock”. Tying up essential ingredients and being able to remove them easily assists with making a clear broth and helps make clean up a snap.

    Reply
  2. ariyele ressler says

    January 9, 2013 at 2:09 pm

    i have both butternut squash and sweet potatoes at the moment, and i was looking for another way to use them. i’m definitely going to work with some ginger for this one, that sounds great! sadly, i’m on an even more restricted diet to hopefully clear up some allergies. this, however, is my ticket! thanks lisa.

    Reply
  3. Albert Einstein says

    January 13, 2013 at 10:58 am

    Hi Lisa Rose
    your recipe looks delicious, it worth a try .thanks

    Reply
  4. Shoshana Raff says

    February 19, 2013 at 6:35 pm

    This looks so healthy and delicious. I remember a fish soup using fish heads that my grandmother used to make. I remember my father and aunt going crazy for it. I’m going to dig up the recipe and try it along with yours!

    Reply

Trackbacks

  1. Salmon Chowder | Real Food Recipe Roundup says:
    August 24, 2013 at 5:38 pm

    […] See recipe at Real Food Kosher […]

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  2. Dangerous Curves Ahead: Why Butternut Squash Is the New Sweet Potato | MIX | Wellness solutions for a balanced life says:
    November 25, 2013 at 7:19 pm

    […] Salmon Chowder from Real Food Kosher […]

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  3. 45 Amazing Soup Recipes | Pure Traditions says:
    January 20, 2014 at 8:38 am

    […] 38. Salmon Chowder By Real Food Kosher  […]

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Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
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