Smoked Salmon Chowder

Recipe by Alskann
READY IN: 45mins




  • Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
  • Melt the butter in a large pot over medium heat.
  • Dice onion and add to melted butter. Sauté until onion starts to become translucent.
  • Drain water from potatoes. Rinse and drain again.
  • Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
  • Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor).
  • Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
  • When vegetables are almost tender add flour and stir to mix it in well.
  • Let cook 3-5 minutes, stirring often to prevent sticking or burning.
  • Gradually add chicken broth. Stir well. Bring to a low simmer.
  • Stir in coconut milk (be sure to shake the can well before opening).
  • Turn heat to low.
  • Stir in smoked salmon.
  • Stir in herbs de provence and ground cinnamon.
  • Continue cooking over low heat 5-10 minutes, stirring occasionally.
  • Add sea salt and fresh ground pepper to taste.
  • **IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.