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Salmon Chowder

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 4 servings


  • 2 tbsps Coconut Oil
  • 1 Carrot sliced
  • 2 cups Celery Root peeled and cubed
  • 2 cups Rutabaga peeled and cubed
  • 2 cups Organic Vegetable Broth
  • 12 oz. Salmon Filet
  • 1 cup Organic Coconut Milk
  • ¼ tsp Granulated Garlic
  • ¼ tsp Ginger
  • ¼ tsp Sea Salt or more to taste
  • ¼ cup Parsley chopped, optional garnish


  • In a large soup pot, melt the coconut oil over medium-low heat. Add the sliced carrot, celery root, and rutabaga. Cover and let cook for about 10 minutes, or until fork tender.
  • While the vegetables are sauteeing, skin the salmon. Discard the salmon skin. Set aside the salmon fillets.
  • Add the broth to the pot and bring to a low rolling boil for 5-10 minutes, until vegetables are fork tender.
  • Add salmon into the pot and poach the salmon for 10-15 minutes. Add a small amount of water if needed to ensure the salmon is covered with boiling liquid.
  • With a fork, gently flake the fish into chunks. Stir in the coconut milk, garlic and ginger. Season to taste with sea salt.
  • Divide into serving bowls and garnish with chopped parsley, if desired. Enjoy!


Nutritional information per serving:
Calories: 386
Carbs: 21g
Fibre: 5g
Sugar: 10g
Protein: 23g
Fat: 24g