One-pot meals are the bomb. I love the ease of throwing everything together into a single cooking vessel without the need for multiple devices or contraptions or messes and BAM – awesomeness in minutes and happy full tummies as a result. This chowder was born from the last package of wild caught salmon gifted to us from clients at the gym. The husband of these two particular folks ventures off to Alaska every year and comes home with loads of salmon, and we were lucky recipients of their over abundance. We ate a lot of salmon soon after this awesome gift but one more salmon filet needed to be finessed in a way different than the standard grill, broil, or pan fry, otherwise, my children’s love of salmon may have ended that day because truthfully, there is sometimes too much of a good thing. Therefore, I decided to make chowder! I have other seafood chowder recipes that my family loves but I decided to do a spin on the norm and came up with this chowder based on the ingredients I had on hand and the end result was a flavorful one-pot bomb of goodness that I know we will make again and again!
I hope you love this as much as we do and as always, enjoy!
Salmon and Veggie Chowder
- 1 small yellow onion diced
- 2 garlic cloves minced
- 6 raw bacon strips chopped
- 3 celery stalks diced
- 1 pound Brussels sprouts quartered
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk
- 1 small red bell pepper diced
- 2 carrots chopped
- 1 tablespoon dried dill
- 1 tablespoon red chili flakes optional
- Sea salt and black pepper to taste
- 2 pounds fresh wild caught salmon cut into bite sized pieces
Add the bacon to large soup pot and brown over medium-to-medium high heat.
Once the bacon starts to crisp, add the onions and sauté until the onions become translucent.
Add the garlic and celery and sauté until the garlic is fragrant.
Add the chicken broth and heavy cream and bring to a boil.
Add the quartered Brussels sprouts and carrots and simmer until the veggies are tender but not mushy.
Add the red bell peppers and salmon and cook just until the salmon flakes apart easily.
Season with the dill and salt and pepper to taste and red chili flakes if desired. Serve immediately.