Salmon Chowder Dairy Free, Gluten Free
Prep time
Cook time
Total time
A hearty but light chowder, made with coconut milk to make it dairy free. Great for autumn, winter and spring this soup will be a hit for the whole family.
Recipe type: Soup
Cuisine: Dairy Free Gluten Free
Serves: 4
  • 2 tablespoons coconut oil
  • 2 cloves garlic, crushed
  • 1 bunch chives or 1 brown onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery, diced
  • 500 grams Salmon fillets, skin off and chopped
  • 250 grams of sweet potato, peeled and diced
  • 3 cups chicken or fish stock
  • 1 x 400 mls coconut milk (preferably with no added gums)
  • ½ cup white wine (optional)
  • ¼ cup fresh herbs (parsley, oregano,basil), chopped (reserve about 1 tablespoon for garnish)
  1. Heat a stockpot or large wok over medium heat and add the coconut oil.
  2. Add garlic and onion (if using chives, add in later), cook until golden and soft.
  3. Add chopped carrot, celery and sweet potato and cook for about 5 minutes, stirring well.
  4. Add optional white wine and cook for a minute or 2 to burn off the alcohol.
  5. Add stock and cook until vegetables are just tender (about 20 minutes)
  6. Add in coconut milk and salmon and heat until Salmon is just cooked (about 10 minutes)
  7. Stir through chopped fresh herbs.
  8. Serve with fresh herb garnish.
Alternative vegetable combo's could be white potato, parsnip, swede, celeriac, fennel, zucchini, broccoli or cauliflower, red peppers, shallots.

You could also serve it with crumbled cooked bacon pieces for a added flavour hit.
Recipe by Coconut Oil Post at