Dairy Free Salmon Chowder with Dill

Total time50 min

Prep time15 min

Cook time35 min

This chowder builds its creamy base entirely from full-fat coconut milk simmered with tender sweet potato, turmeric, and smoked paprika, so it gets that rich, velvety texture without ever needing cream. Chunks of skin-on salmon poach gently right in the broth until just opaque, staying flaky and moist instead of overcooked. A generous handful of fresh dill and a bright squeeze of lemon juice at the end wake up the whole pot with fresh, herby flavor. Sautéed onion, celery, and garlic form a savory backbone, while the turmeric lends a warm color and subtle earthiness that plays beautifully against the smoked paprika. It's a hearty, one-pot dinner that ladles up thick and comforting, perfect with a wedge of lemon on the side. This one's a genuinely solid pick for a dairy free kitchen, no fuss required.

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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
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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