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Salmon Veggie Chowder
5 from 2 votes

Salmon and Veggie Chowder

A delicious chowder born from the last package of wild caught salmon gifted to us from clients.
Course Soups
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 5 -6
Author Sarah Fragoso


  • 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


  1. Add the bacon to large soup pot and brown over medium-to-medium high heat.
  2. Once the bacon starts to crisp, add the onions and sauté until the onions become translucent.
  3. Add the garlic and celery and sauté until the garlic is fragrant.
  4. Add the chicken broth and heavy cream and bring to a boil.
  5. Add the quartered Brussels sprouts and carrots and simmer until the veggies are tender but not mushy.
  6. Add the red bell peppers and salmon and cook just until the salmon flakes apart easily.
  7. Season with the dill and salt and pepper to taste and red chili flakes if desired. Serve immediately.