Low Sodium New England Salmon Chowder

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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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