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Wild-Caught Salmon Chowder

This salmon chowder contains good fats, vegetables, wild-caught salmon, and delightful spices that make it a quick and easy-to-make gourmet dish. Wild-caught salmon is one of the best sources of omega-3 fats, which are essential for heart health, cognitive function, and help reduce any inflammation in the body. Wild-caught salmon is also a great source of protein, B vitamins, vitamin D, and many other nourishing essential vitamins and minerals.
You can leave out the carrots for an Advanced Plan version.
Cook Time 30 mins
Course Soup
Cuisine American
Servings 4 servings


  • 12 oz skinned salmon filet wild caught
  • 2 tbsp butter grass-fed
  • 1 tbsp coconut oil
  • ¾ cup onion chopped
  • 2 stalks organic celery chopped
  • 2 carrots chopped
  • 1 tsp garlic powder
  • ½ head organic cauliflower
  • 4 cup organic chicken broth free-range
  • 1 cup filtered water
  • ½ tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp dried dill weed (or ¼ chopped fresh dill)
  • 1 tbsp dijon mustard


  • Heat butter and coconut oil in a large saucepan.
  • Add carrot, celery, and onion and cook until vegetables just begin to brown.
  • Add broth, water, salmon, cauliflower, chives, garlic powder, and pepper.
  • Cover and cook on simmer until salmon is just cooked through.
  • Remove salmon to a cutting board and flake into pieces.
  • Meanwhile, scoop out most of the cauliflower (you can leave some florets in the chowder) along with a bit of the broth.
  • Transfer to a blender and blend until smooth.
  • Return the mixture to the pot and add the dill and mustard.
  • Mix well and serve.