Pescatarian New England Salmon Chowder

Total time50 min

Prep time15 min

Cook time35 min

4.5

(11)

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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