This salmon chowder contains good fats, vegetables, wild-caught salmon, and delightful spices that make it a quick and easy-to-make gourmet dish. Wild-caught salmon is one of the best sources of omega-3 fats, which are essential for heart health, cognitive function, and help reduce any inflammation in the body. Wild-caught salmon is also a great source of protein, B vitamins, vitamin D, and many other nourishing essential vitamins and minerals.
You can leave out the carrots for an Advanced Plan version.
- 1 12-ounce wild caught, skinned salmon filet
- 2 tbsp grass-fed butter
- 1 tbsp coconut oil
- ¾ cups chopped onion
- 2 stalks organic celery, chopped
- 2 carrots, chopped
- 1 tsp garlic powder
- ½ head organic cauliflower
- 4 cups organic, free-range chicken broth
- 1 cup filtered water
- ½ tsp sea salt
- 1 tsp ground black pepper
- 1 tsp dried dill weed (or ¼ chopped fresh dill)
- 1 tbsp dijon mustard
- Heat butter and coconut oil in a large saucepan.
- Add carrot, celery, and onion and cook until vegetables just begin to brown.
- Add broth, water, salmon, cauliflower, chives, garlic powder, and pepper.
- Cover and cook on simmer until salmon is just cooked through.
- Remove salmon to a cutting board and flake into pieces.
- Meanwhile, scoop out most of the cauliflower (you can leave some florets in the chowder) along with a bit of the broth.
- Transfer to a blender and blend until smooth.
- Return the mixture to the pot and add the dill and mustard.
- Mix well and serve.