Salmon & Mushroom Chowder with Tarragon & Dill

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Recipes

Salmon and Mushroom Chowder with Tarragon and Dill

This chowder is perfect for a weeknight meal – hearty, nutrient-dense, and takes just under 45 minutes to complete. The mushrooms give a lovely flavor and the combination of tarragon and dill is slightly unexpected yet interesting.

Prep:

15 minutes

Cook:

20 minutes

6 servings

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Salmon and Mushroom Chowder with Tarragon and Dill

Ingredients

2 TBSP solid cooking fat

6 shallots, halved and thinly sliced

3 ribs celery, thinly sliced

3 cups bone broth

1 cup water

1 tsp sea salt

3 large parsnips, cut into 1-inch chunks

1 pound mushrooms, halved and thinly sliced

1 14-ounce can coconut milk

2 TBSP minced fresh tarragon

2 TSBP minced fresh dill

24 ounces salmon, skin removed and cut into 2-inch chunks

½ lemon, juiced

2 TBSP (30 ml) solid cooking fat

6 shallots, halved and thinly sliced

3 ribs celery, thinly sliced

711 ml bone broth

237 ml water

1 tsp (5 ml) sea salt

3 large parsnips, cut into 1-inch chunks

454 grams mushrooms, halved and thinly sliced

1 14-ounce (414 ml) can coconut milk

2 TBSP (30 ml) minced fresh tarragon

2 TSBP (30 ml) minced fresh dill

680 grams salmon, skin removed and cut into 5 cm chunks

½ lemon, juiced

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Dietary Therapies

AIP

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

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Disease state

Recipe PDF

Instructions

Place the cooking fat in the bottom of a soup pot on medium. When the fat has melted and the pot is hot, add the shallots, and cook, stirring occasionally, for 3 minutes, until starting to brown. Add the celery and cook for another 2 minutes.
Add the broth, water, salt, and parsnips to the pot, bring to a simmer. Cook, covered, for 8 minutes before adding the mushrooms and cooking for another 2 minutes. It might seem as though the pot doesn't have enough liquid, but they will eventually release from the vegetables as they cook.
Add the coconut milk, tarragon, and dill, and bring back to a simmer. Turn off the heat, add the salmon and lemon juice and stir throughout. Cover for 1-2 minutes to cook the salmon. Serve immediately.