Salmon and Mushroom Chowder with Tarragon and Dill

3/31/2022 | BY Mickey Trescott

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This chowder is perfect for a weeknight meal – hearty, nutrient-dense, and takes just under 45 minutes to complete. The mushrooms give a lovely flavor and the combination of tarragon and dill is slightly unexpected yet interesting. Give it a try and let me know what you think in the comments!

5.0 from 1 reviews
Salmon and Mushroom Chowder with Tarragon and Dill
 
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Serves: 6
Ingredients
  • 2 tablespoons solid cooking fat
  • 6 shallots, halved and thinly sliced
  • 3 ribs celery, thinly sliced
  • 3 cups bone broth
  • 1 cup water
  • 1 teaspoon sea salt
  • 3 large parsnips, cut into 1-inch chunks
  • 1 pound mushrooms, halved and thinly sliced
  • 1 14-ounce can coconut milk
  • 2 tablespoons minced fresh tarragon
  • 2 tablespoon minced fresh dill
  • 24 ounces salmon, skin removed and cut into 2-inch chunks
  • ½ lemon, juiced
Instructions
  1. Place the cooking fat in the bottom of a soup pot on medium. When the fat has melted and the pot is hot, add the shallots, and cook, stirring occasionally, for 3 minutes, until starting to brown. Add the celery and cook for another 2 minutes.
  2. Add the broth, water, salt, and parsnips to the pot, bring to a simmer. Cook, covered, for 8 minutes before adding the mushrooms and cooking for another 2 minutes. It might seem as though the pot doesn't have enough liquid, but they will eventually release from the vegetables as they cook.
  3. Add the coconut milk, tarragon, and dill, and bring back to a simmer. Turn off the heat, add the salmon and lemon juice and stir throughout. Cover for 1-2 minutes to cook the salmon. Serve immediately.
Notes
If you need to reheat this stew, do it gently on low, and be sure to avoid overheating as to not overcook the salmon.

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

4 comments

  • Linda Smith says
    04/04/22

    This dish looks delicious … can you provide the nutritional information?

    Reply

    • Mickey Trescott says
      04/04/22

      Hi Linda! We don’t provide nutritional info, but you can always plug the recipe into a tracker to find out!

      Reply

  • Kat says
    05/03/22

    Ooo… a fish soup recipe! I plan to cook this in a few days. Did you use fish bone broth or chicken bone broth?

    Reply

  • Caroline says
    05/09/22

    I made this the other night (and enjoying leftovers for lunch today!) and it is delicious!! I actually didn’t have mushrooms so I added in some cubed butternut squash that I had instead (otherwise I followed the recipe exactly). I think it made a nice presentation too with the pink from the salmon and orange from the butternut. Next time I make it, I’ll try the mushrooms!

    Reply

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