Anti Inflammatory New England Salmon Chowder

Total time50 min

Prep time15 min

Cook time35 min

Anti Inflammatory New England Salmon Chowder

This chowder is the kind of bowl that feels like a hug — deeply savory, silky, and loaded with tender chunks of wild salmon that practically melt into the broth. Full-fat coconut milk stands in for heavy cream, giving the base that same luscious, velvety texture while keeping the whole pot dairy-free and far more nourishing. Turmeric and smoked paprika are stirred in early so they bloom in the olive oil alongside the garlic, layering in warm, earthy depth that makes every spoonful interesting. Wild salmon is one of the most celebrated sources of omega-3 fatty acids, and pairing it with anti-inflammatory heavyweights like turmeric, garlic, and extra virgin olive oil means this recipe is genuinely working hard for you. Yukon Gold potatoes and sweet corn add heartiness and a little natural sweetness that balances the smoky, herb-forward broth beautifully. A squeeze of fresh lemon juice right at the end brightens everything up and keeps the flavors clean and vibrant. Serves 4, and honestly, it reheats like a dream the next day.

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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
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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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