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.
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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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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.
Nutritional Info
Storage
Notes
If you need to reheat this stew, do it gently on low, and be sure to avoid overheating as to not overcook the salmon.
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