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Creamy Salmon Coconut Chowder Recipe with Potatoes and Lime

Creamy Salmon Coconut Chowder

A comforting coconut milk chowder filled with salmon, potatoes, vegetables, ginger, curry powder, and lime. This creamy fish soup is ready in about 45 to 50 minutes and serves 4 to 6.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Coconut oil or neutral cooking oil
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, diced
  • 2 stalks Celery stalks, diced
  • 3 cloves Garlic cloves, finely chopped
  • 1 tablespoon Fresh ginger, grated or minced
  • 1 medium Medium red bell pepper, diced
  • 1 teaspoon Ground curry powder
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 pound Yukon Gold or other waxy potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups Fish stock, seafood stock, or low-sodium chicken stock
  • 1 13.5-14 ounce can Full-fat coconut milk
  • 1-1 1/4 pounds Skinless salmon fillet, cut into 1-inch chunks
Finishing Ingredients
  • 1 tablespoon, optional Fish sauce
  • 1 tablespoon, plus extra for serving Fresh lime juice
  • 2 tablespoons Fresh cilantro or flat-leaf parsley, chopped
  • as needed for garnish Lime wedges

Method
 

Step-by-Step
  1. Heat the oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, and red bell pepper, then cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the garlic, ginger, curry powder, kosher salt, and black pepper. Cook for 30 to 60 seconds, stirring constantly, until the aromatics smell fragrant but the garlic is not browned.
  3. Add the cubed potatoes and stock, then bring the mixture to a boil. Reduce the heat to a gentle simmer, partially cover the pot, and cook for 12 to 15 minutes, until the potatoes are nearly tender.
  4. Shake the coconut milk can well before opening and stir it into the pot. Return the chowder to a gentle simmer, avoiding a prolonged hard boil so the coconut milk stays smooth.
  5. Add the salmon chunks and cook gently for 4 to 7 minutes, depending on their size. The salmon is ready when it is opaque in the center and flakes easily with a fork.
  6. Stir in the fish sauce, if using, and the fresh lime juice after the salmon has cooked. Taste and adjust the salt, pepper, and lime to suit your preference.
  7. Ladle the chowder into bowls and finish with chopped cilantro or flat-leaf parsley. Serve immediately with lime wedges for squeezing over each portion.

Notes

Use full-fat, unsweetened coconut milk for the creamiest broth. Add the salmon near the end and simmer gently to prevent dry fish and broken-apart pieces. Refrigerate leftovers promptly and reheat gently without boiling.