Whole30 Salmon Chowder
Dec 14, 2025 01:54 AM
Chowder, without a doubt, is a comfort food to me.
“Comfort” is such a controversial way to describe a food, isn’t it?
We’re always told that we’re not supposed to get emotional when it comes to food. That it should only be seen as substance.
I don’t believe that.
Is it possible to have an unhealthy relationship with food? Of course. That’s the reason I love doing the Whole30 once a year. It helps me re-access my unhealthy habits, differentiate between cravings and hunger, and reacquaint myself with whole foods.
But I wouldn’t be me without having an emotional relationship with food. Most of my life has been spent thinking about, making, and writing about food.
“Comfort foods” for me are not meals that are necessarily bad for you. Sure, some are, but that’s not what makes them comforting. What makes them comforting is the memories and nostalgia behind them.
Many of my comfort foods revolve around pasta, but as I have gotten older, I have found new comfort foods, attached to new memories.
Like salmon chowder, for example.
Ingredients:
- 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
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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