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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.