Emulsifier Free Salmon Chowder with Dill
Total time50 min
Prep time15 min
Cook time35 min
4.8(23)
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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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