Salmon Chowder- Gluten Free, Paleo

Salmon Chowder- Gluten Free, Paleo




  • 1/2 cup each chopped celery, onion and carrots
  • 1 garlic clove, minced (Or 1tsp garlic powder)
  • 3 tablespoons butter/coconut oil/ghee
  • 2 cups chicken broth
  • 1 cup water
  • 1 cup uncooked diced peeled rutabagas
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 to 3/4 teaspoon dill weed
  • 1 cup heavy cream
  • 1 cup coconut milk (a 2nd cup may be used if you do not want to use heavy cream)
  • 1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed.  Smoked salmon works as well.


In a large saucepan, saute celery, onion, carrots and garlic in butter (coconut oil or ghee) until the vegetables are tender. Add broth, rutabagas, salt, pepper and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Blend the soup. Stir in cream and salmon. Simmer for 15 minutes or until heated through. Yield: 8 servings (2 quarts). Optional (serve with shredded Parmesan cheese)


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