New England Salmon Chowder
Total time50 min
Prep time15 min
Cook time35 min
4.5(11)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 stalks celery, thinly sliced
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp smoked paprika
- 1 lb yukon gold potatoes, cut into ¾-inch cubes
- 2 cups low-sodium chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup frozen corn kernels
- 1 ½ lb wild salmon fillet, skin removed, cut into 1 ½-inch chunks
- 4 sprigs fresh thyme
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, turmeric, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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