Mediterranean Salmon Chowder

A hearty yet balanced salmon chowder made with tender salmon fillets, potatoes, and Mediterranean aromatics in a light creamy broth. High in protein, rich in healthy fats, and perfect for meal prep. (Potatoes can be swapped for cauliflower for a lower-carb option.)

Mediterranean Salmon Chowder
Prep time
15 min
Cook time
30 min
Yield
1 servings

Ingredients

  • 3 g Bay Leaf
  • 75 g Carrot
  • 7.5 g Celery
  • 180 g Fish Broth
  • 15 g Fresh parsley
  • 2 g Garlic
  • 5 g Lemon
  • 120 g Light Cream
  • 13.5 g Olive oil
  • 37.5 g Onion
  • 75 g Potato
  • 113.5 g Salmon fillet
  • 5 g Thyme

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté until softened, then add minced garlic and cook for 1 more minute.
  2. Stir in diced potatoes and cook for 2 minutes. Pour in the fish broth, add thyme and bay leaf, and bring to a gentle simmer. Cook for 15 minutes until potatoes are tender.
  3. Reduce heat and stir in the light cream. Simmer gently for 5 minutes, stirring occasionally.
  4. Cut salmon fillets into bite-sized pieces. Add to the chowder and cook for 5–7 minutes until just cooked through.
  5. Remove bay leaf. Stir in chopped parsley and a squeeze of lemon juice. Adjust seasoning with salt and pepper before serving.