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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!
- 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
- 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.
- 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.
- 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.
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8 comments
This dish looks delicious … can you provide the nutritional information?
Hi Linda! We don’t provide nutritional info, but you can always plug the recipe into a tracker to find out!
Ooo… a fish soup recipe! I plan to cook this in a few days. Did you use fish bone broth or chicken bone broth?
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!
I really enjoyed this! Thank you so much for the recipe! I can’t have parsnips (on the SCD as well as AIP), so I substituted some mixed stir fried veggies I had, and since I had tilapia & prawns instead of salmon, and lime instead of lemon, I substituted those in. I bet it would be absolutely delicious as written, too! Parsnips are such a lovely flavor that I’m sure would pair so well with the other flavors in this soup!
Thanks for sharing your modifications, Carey!
I made this last weekend and it was absolutely delicious! Even my husband who is not usually into soups really enjoyed it. I ended up using beef bone broth because the store was out of nightshade-free chicken bone broth. As with many soups, it was better the second day after the flavors melded. Will definitely make again!
Thanks for sharing it worked out with beef broth, Stephanie!