Anti Inflammatory Salmon Chowder with Dill
This chowder is the kind of bowl that feels genuinely restorative — rich, fragrant, and deeply satisfying without any of the heaviness that usually comes with creamy soups. Salmon is one of the most celebrated omega-3 sources around, and here it's paired with sweet potato, turmeric, and garlic, a lineup that reads like a greatest-hits list of ingredients known for their inflammation-fighting properties. Full-fat coconut milk stands in for heavy cream, giving the broth a silky, luscious body that still keeps things dairy-free and wholesome. The smoked paprika and turmeric bloom in olive oil with the aromatics early in the process, which means every spoonful carries that warm, golden depth all the way through. Fresh dill and a squeeze of lemon stirred in at the very end brighten everything up and keep the flavors lively rather than muddy. The recipe makes four servings, so it's practical enough for a weeknight dinner and substantial enough that you won't be hunting for snacks an hour later. Keep the simmer gentle when the salmon goes in — low and slow is what keeps those tender chunks intact and the broth perfectly clear.
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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
- 4 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- 1 lb sweet potato (about 1 large), peeled and cut into ¾-inch cubes
- 3 cups low-sodium chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ lb skin-on salmon fillet, cut into 1 ½-inch chunks
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- ¼ cup fresh dill, roughly chopped
- 2 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (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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