Chunky Salmon Chowder

This chunky salmon chowder is AIP and paleo friendly and combines fresh salmon with sweet potatoes in a dairy free cream sauce for a great family dinner! It’s warm and comforting and perfect for any time of the year and a great way to get more omega-3 in your diet.


two big bowls of aip salmon chowder


I know what some of you are thinking.
Is she insane? Doesn’t she know it’s summer? Why a soup recipe?


The answers to you’re questions are: probably, yes… it was 111F this afternoon, and well, because I like soup.


I particularly like this soup.
It has sweet potato and salmon in it, which are two of my favorite foods in the world.
Plus, it’s creamy and chunky, which is hard to get in soup.
And, even though it’s warm and comforting, I still feel like it could be a summer soup because it’s so bright and cheerful.


Why do we think soup is only for the winter anyway? Many of us have air conditioning and keep our homes the same temperature year around. I’m not advocating sitting outside in the summer sun and eating this soup, but curled up on the sofa while binging on netflix seems like a great idea.


I also feel like this soup is the perfect pairing for these bright and cheerful bowls that I bought in Spain years ago when I was there on a cruise. They’re hand painted and so fun to look at… and I know that there are chips around the rim, but I still love them and they still bring a smile to my face.



close up of a bowl of chunky salmon chowder



Other Seafood Soup Recipes:




a big spoonful of aip chunky salmon chowder ready to be gobbled up


It’s time for some Salmon Chowder:


Chunky Salmon Chowder

  • Author: Bethany Darwin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings
  • Category: Soup


This chunky salmon chowder is AIP and paleo friendly and combines fresh salmon with sweet potatoes in a dairy free cream sauce for a great family dinner!


  • 2 TBSP olive oil
  • 1 medium red onion
  • 4 stalks of celery
  • 1/2 TBSP garlic powder
  • 1/2 tsp turmeric powder
  • pinch of saffron – steeped in 1/4 cup hot water
  • 2 small sweet potatoes
  • 2-3 medium turnips
  • 4-6 cups of fish stock (or water)
  • 2 skinless salmon fillets (12-16 oz total)
  • 1 can of coconut milk (full fat – not light)
  • 1/2 TBSP fish sauce
  • handful of cilantro


  1. dice onion and celery
  2. heat oil in a large pot over a medium heat – add onions once oil is hot and allow to sweat out for 2 minutes before adding celery – allow to cook until almost brown
  3. while onions and celery cook, peel and dice sweet potatoes and turnips
  4. once onions and celery are almost brown, add garlic and turmeric and stir to combine
  5. then add the saffron along with the 1/4 cup of water (to steep saffron just place in hot water for 2-3 minutes)
  6. add the diced sweet potatoes and turnips and cover with water (or stock) and bring to a boil. Reduce to simmer and simmer until veggies are tender (15-20 minutes).
  7. while veggies are cooking, cut salmon fillets into 1 inch cubes
  8. once veggies are tender, use a potato masher to mash about 1/2 of them still in the pot.
  9. add the salmon, coconut milk and fish sauce and stir well
  10. allow fish to cook for about 5 minutes
  11. add rough chopped cilantro and allow to cook another 2-3 minutes
  12. serve and enjoy!





two big bowls of aip chunky salmon chowder





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