Salmon Chowder Recipe: An all natural Way to Get More Vitamin D


While you’ve probably read about clam chowder before, you most likely are surprised to discover that one could use salmon to generate a comforting chowder recipe. This salmon chowder recipe makes for a delicious and healthy meal you’ll be able to swirl about any evening of a few days.

Most chowder recipes tend to be made out of heavy cream for the rich and hearty kind of soup. This healthy salmon chowder, however, contains no milk or cream.

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Instead, this chowder comes complete with vegetables like cauliflower, carrots, and celery. As well as, this salmon chowder recipe is a fantastic supply of vitamin D, which many individuals have trouble getting an ample amount of.

Vitamin D is very important to your body, tailored for maintaining strong bones. Without sufficient vitamin D, your body struggles make use of calcium from dietary sources. Incorporating recipes such as this salmon chowder?is a superb technique to naturally weight loss pills with vitamin D.

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Best of most, this salmon chowder recipe is often made with fairly little prep, specifically if you are selecting pre-chopped or frozen veggies. We use instant mashed potato flakes in this particular recipe, when you’ve got leftover mashed potatoes, you need to use the exact same thing.


Cook time: 20 minutes

Prep time: 10 minutes

Idle time:



Unit: MetricUS Imperial


  • 1 tbsp canola oil
  • 1/3 cup chopped carrot
  • 1/3 cup chopped celery
  • 4 cups reduced-sodium chicken broth
  • 1 1/2 cups water
  • 1 skinned salmon fillet preferably wild-caught (12 oz)
  • 2 1/2 cups frozen cauliflower florets thawed and coarsely chopped
  • 3 tbsp chopped fresh chives or scallions
  • 1 1/3 cups instant mashed potato flakes or 2 cups leftover mashed potatoes
  • 1/4 cup chopped fresh dill
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • Freshly ground pepper to taste


  1. Warm the oil within a large pot or saucepan over medium heat. Once hot, add some carrots and celery and saut until the veggies learn to brown.
  2. Add the chicken broth, water, salmon, cauliflower, and chives and bring the combo to some simmer. Cover the saucepan and have the mixture simmer prior to the salmon is cooked through, about 5 to 8 minutes.
  3. Transfer the salmon with a cutting board and make use of a fork to flake the salmon into small pieces.
  4. Stir the potato flakes, dill, and mustard to the chowder until all things are well-combined. Bring the chowder returning to a simmer.
  5. Add the salmon pieces into the chowder, together with a pinch of salt and pepper. Reheat the chowder and taste test for further seasoning. Serve warm.

Additional information

Recipe adapted from

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