This chowder builds its creamy base from full-fat coconut milk, giving it that classic New England richness without needing a drop of cream. Tender Yukon Gold potatoes and sweet corn simmer right alongside golden turmeric, smoked paprika, and softened onion and celery, so every spoonful is deeply savory before the seafood even goes in. Chunks of wild salmon are nestled into the broth and gently poached until just opaque, keeping the fish tender and flaky rather than overcooked. A finishing squeeze of lemon juice and fresh thyme brighten the whole pot, while parsley adds a fresh, herby lift at the end. It's a cozy, coastal-style dinner that comes together in one pot and fits neatly into a dairy free routine.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
Add the garlic, turmeric, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)