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Whole30 Salmon Chowder

Whole30 Salmon Chowder

  • Author: Tiffany
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6-8 1x


This Whole30 Salmon Chowder is delicious, creamy, healthy, and hearty. It’s so comforting that I guarantee you won’t miss the gluten or the dairy.


  • 2 tablespoons olive oil, divided
  • 1 cup diced carrots (about 3 medium)
  • 1 cup diced celery (about 4 medium)
  • 1 leek, diced (white and light green parts only)
  • 1 pound wild-caught salmon
  • Zest of 1 lemon
  • 3 cloves garlic, minced
  • 4 cups chicken bone broth
  • 20 ounces full-fat coconut milk (1 1/2 cans)
  • 1 1/2 pounds Yukon potatoes, diced
  • 3 ounces prosciutto, diced
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • Sea salt and pepper, to taste
  • Lemon, for serving


  1. Heat a deep soup pot or dutch oven with 1 tablespoon of olive oil and cook the prosciutto until crisp and browned. Using a slotted spoon, remove the prosciutto and set aside.
  2. To the same pot, add the additional tablespoon of olive oil and the leek, carrots, and celery. Cook the vegetables until they start getting a bit of color. Season with sea salt and pepper. Add in the garlic.
  3. Add in the chicken bone broth, potatoes, lemon zest, and bay leaf. Bring to a simmer. Simmer until the potatoes are tender, about 15-20 minutes. Stir in the coconut milk.
  4. Meanwhile, de-skin the salmon and cut into 1-inch pieces. Add in the salmon and cook until the salmon is just cooked through and flaky, about 3-4 minutes. Check the seasoning, adding additional sea salt and pepper if necessary.
  5. Gently stir in the fresh parsley and dill. Discard the bay leaf and serve the chowder topped with the prosciutto, a sprinkling of herbs, and lemon wedges.


  • Serving Size: 1 of 6
  • Calories: 430
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 33g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 36mg