Name: Wild Salmon Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 ounces bacon (I like no nitrate bacon); 1 ½ cups leeks (sliced); 2 carrots (sliced (optional)); 1 red pepper (diced); 3 cups chicken stock; 13.5 ounce can organic coconut milk; 1/2 teaspoon salt; 1 teaspoon paprika; 1 bay leaf; 1/4 teaspoon pepper; 12 ounces wild salmon fillets (skin removed); 1 teaspoon Sriracha sauce; 1 scallion (thinly sliced as garnish); pinch of cayenne pepper for each bowl of soup (optional)

Jump to Recipe - Print Recipe

This is an easy wild salmon chowder that is very fast to make!

Happy Tuesday, friends! As we rush towards the first day of spring, I’m hurrying to enjoy a few last winter dishes. And this one has definitely been a family favorite over the past week.

A bowl of warm salmon chowder: bits of crispy bacon and chunks of tender fish floating in an oh-so creamy vegetable broth. And best of all, it’s nourishing to your body: dairy free, gluten free, and paleo!

It’s one of our most cherished soup recipes, a beloved favorite that never fails to warm our hearts.

Have a cup on its own or pair it with this messaged kale salad or pomegranate spinach salad or with a slice of this delicious sweet potato pie.

Wild salmon vs. farmed salmon

For the most delicious tasting soup, I recommend using wild Alaskan salmon. When cooking with fish, I always prefer to buy wild because of the many problems associated with farmed fish. Read more about the differences between wild and factory-farmed salmon here.

All Alaskan Salmon is guaranteed wild and sustainably caught. It is illegal to farm salmon in Alaska.

The salmon we used for our chowder was frozen Wild Alaskan Sockeye from Copper River Seafoods. The salmon is vacumn sealed in a 12oz portion. Our local supermarket carries it, but you can also buy it from their online store.

From what I’ve read, it seems that frozen salmon is just as good for you as fresh salmon.

While the Alaskan wild salmon can be a little pricey, consider this: it is less fatty and contains more protein than farmed salmon. It also contains more Omega-3s. And we know how good those are for us.

The bottom line is that a smaller wild salmon fillet packs more nutrition than a larger piece of farmed salmon. (You may substitute another fish if you prefer.)

How to make wild salmon chowder

*Free printable recipe card with complete list of ingredients is available at the end of the post.

On to the soup! I like to have all of my ingredients ready before I start making the soup.

First, I clean the leeks, cutting off the dark green tough leaves. Then I cut a thin slice from the root and run under water to wash away all the soil from the inner layers. Next, I slice crossways up to the root end and discard the end.

I slice up the carrots, dice the red peppers, measure out the rest of the ingredients, and am ready to begin whipping up the soup. Only twenty minutes until we’re savoring that wild salmon chowder!

If you’re following a low-carb way of eating, you can leave out the carrots.

Cook the chowder

First, the bacon. I found it easier to cook the bacon in a skillet, dice it up, and then carefully transfer the grease and bacon bits to the soup pot. You can also cook the bacon right in the pot and then dice it up if you prefer.

Next, I add the leeks and sauté until tender. Then come the carrots (optional) and red peppers.

Finally, I pour in chicken stock, coconut milk, and season with paprika, salt, black pepper, and a bay leaf. I bring the soup to just to a boil and then reduce the heat to moderately low.

At last it’s time to add the salmon filets and immerse them in the soup, gently stirring now and then, until the salmon is just cooked through and begins to break up. I remove the bay leaf, add a little Sriracha sauce for an extra zing, and stir.

Ladle into your prettiest soup bowls and garnish with scallions and just a pinch of cayenne pepper. I love that extra kick of spiciness.

Pro tips and recipe notes

Can I use a different type of milk instead of coconut milk?

While you can substitute coconut milk with regular milk or cream, using coconut milk adds a unique flavor and richness that pairs well with the other ingredients. If you prefer a non-dairy alternative, coconut milk is a great option.

How long can I store leftovers in the refrigerator?

Leftovers can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to keep it fresh. Reheat gently on the stovetop or in the microwave.

As I write this post, it has begun to snow again outside: the perfect time to enjoy another bowl of this hearty and satisfying soup.

This salmon chowder will keep you warm in these last few weeks of winter, supercharge your health, and delight your tastebuds.

Enjoy, friends! 😊 Buon Appetito!

More fun seafood recipes

Jambalaya: Cajun Jambalaya is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto): With the perfect balance of crispy on the outside, moist on the inside, nutritious ingredients, and wonderful flavor, this is a fun way to enjoy salmon.

10 Minute Wild Shrimp With Paleo Coconut Sauce: Enjoy a delicious and nutritious meal in minutes with this easy-to-make dish.

Keto Low-Carb Salmon With White Wine Sauce: This pan-seared keto low-carb salmon is quick and tasty with a delicious creamy white wine sauce!

15 Minute Wild Cod Piccata: When you want something nutritious and tasty for dinner but are tired after a long day (you know those days! ), this meal comes together in just fifteen minutes and is packed with flavor.

Want to save this recipe? Pin it!

Print Pin Save

5 from 2 votes