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Salmon Chowder Recipe

Emily Carter
A creamy vegan chowder using plant-based salmon, hearty veggies, and a rich dairy-free broth that tastes luxurious without the emotional expense.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 230 kcal

Ingredients
  

  • 1 cup plant-based salmon chunks
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • ½ cup potatoes diced
  • ½ cup carrots diced
  • ¼ cup onions chopped
  • 1 teaspoon garlic minced
  • ½ teaspoon thyme
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1 teaspoon olive oil

Instructions
 

  • Heat oil in pot.
  • Add onions.
  • Add garlic.
  • Sauté lightly.
  • Add carrots.
  • Add potatoes.
  • Add thyme.
  • Add salt.
  • Add pepper.
  • Pour broth.
  • Simmer until veggies soften.
  • Add plant-based salmon.
  • Add coconut milk.
  • Stir gently.
  • Cook three minutes.
  • Adjust seasoning.
  • Simmer one more minute.
  • Ladle into bowls.
  • Garnish with herbs.
  • Serve warm.

Notes

Nutritional Values (Per Serving)

Calories: 230
Total Fat: 10g
Saturated Fat: 4g
Carbohydrates: 25g
Fiber: 4g
Protein: 10g

Vitamin & Mineral % (Per Serving)

Vitamin A: 28%
Iron: 11%
Folate: 10%
Vitamin C: 12%
Potassium: 9%

Additional Notes / Tips

  • Add nutritional yeast for a richer, “seafood-ish” depth.
  • Stir in a splash of lime for brightness.
  • Top with seaweed flakes for extra “fishy” aroma.