Wild Salmon Chowder with Thyme and Fresh Tomatoes

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  • Each serving
  • 280 cal
  • 15g fat (6g sat)
  • 60mg chol
  • 480mg sodium
  • 17g carb
  • 3g fiber
  • 5g sugars
  • 15g protein


  • 1 tablespoon extra virgin olive oil
  • 1 red onion, small dice
  • 2 ribs celery, small dice (about 1/2 cup)
  • Pinch of salt
  • 1 Yukon gold potato, small dice
  • 1 teaspoon minced fresh thyme
  • 1 bay leaf
  • 1/4 teaspoon cayenne
  • 1/4 cup white wine
  • 2 cups chopped fresh tomatoes or 1 (14-ounce can) diced fire-roasted tomatoes
  • 1 cup water
  • 1 cup clam juice
  • 1/3 cup cream
  • 1/2 pound wild salmon, skin removed and cut into 1/2-inch cubes
  • 1/4 cup Italian parsley, minced
  • Lemon juice, if needed


Heat oil in a large soup pot over medium heat.

Sauté onions, celery and salt for 5 minutes. Add potatoes and sauté for another 5 minutes. Add thyme, bay leaf and cayenne and deglaze the pan with white wine. Add tomatoes, water and clam juice and bring to a boil. Simmer for 15 minutes or until potatoes are soft.

Add cream, salmon and parsley and turn off the heat. Let sit for 5 minutes before serving. Taste and adjust seasonings, adding lemon juice, if desired.

It’s even better the next day.

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