Salmon Chowder Recipe (with Healthy Swaps)

Name: Salmon Chowder Recipe (with Healthy Swaps)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2-3 tablespoons olive oil (or butter); 1 onion, diced (or sub 2 leeks, sliced or 2 fat shallots); 1 small fennel bulb, 1 1/2 cups diced (or sub with more celery); 1 cup celery, sliced; 2-4 garlic cloves, roughly chopped; 1 teaspoon fennel seeds (optional); 1/2 teaspoon thyme (dry, or 2 teaspoons fresh); 1/2 teaspoon smoked paprika; 1/3 cup vermouth, cooking sherry, or white wine (or leave it out, see notes); 3 cups fish or chicken stock- if using chicken broth, see notes, on how to enhance; 3/4 lb baby potatoes, thinly sliced (1/4 inch thick); 1 teaspoon salt; 1 bay leaf; 1 lb salmon, skinless. (or sub other fish like cod or shrimp), cut into 1 -2 inch pieces ( the more uniform, the better); 2 cups whole milk (or 1 can coconut milk, or 1/2- 1 cup heavy whipping cream; Garnish: fresh dill or flat leaf parsley, lemon wedges, fennel fronds, or tarragon

Instructions

Prep:10minCook:25min

A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!

Updated at: Mon, 16 Feb 2026 00:39:37 GMT