Big-Batch Healthy Salmon Chowder: A Nourishing, Cozy Meal Prep Staple

When the weather cools down or you just need something comforting, this Healthy Salmon Chowder hits the spot. It’s rich and satisfying without feeling heavy — loaded with colorful veggies, healthy-fat-rich salmon, and warming herbs. This recipe makes a generous batch, perfect for meal prep or family dinners throughout the week.

Yields: 8-10 servings

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Ingredients

• 3 Tbsp grass-fed butter or olive oil

• 2 leeks, white part only, thinly sliced

• 1 stalk celery, sliced

• 4 cloves garlic, minced

• 2 lbs red potatoes, finely chopped

• 1 bay leaf

• Generous salt and pepper, to taste

• Generous Old Bay seasoning, to taste

• 6 cups chicken broth

• 1 (13.5 oz) can full-fat coconut milk

• 2 lbs wild-caught salmon, skinned and diced

• Zest of 1 lemon

• Dried thyme, for serving

Instructions

1. Heat butter or olive oil in a very large stock pot over medium heat. Add leeks and celery, cooking for about 5 minutes until soft, colorful, and fragrant.

2. Stir in the red potatoes, minced garlic, and bay leaf. Cook for several minutes until the potatoes begin to lightly brown — this deepens the flavor of your chowder.

3. Add generous pinches of salt, pepper, and Old Bay seasoning. Stir to coat the vegetables evenly with spices.

4. Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for about 15 minutes, until the potatoes are fork-tender.

5. Stir in the full-fat coconut milk and allow it to heat through.

6. Gently fold in the diced salmon and simmer for about 3 minutes, or until the salmon turns opaque and flakes easily with a fork. Avoid overcooking.

7. Remove the bay leaf. Stir in the lemon zest and adjust seasoning to taste. Serve warm, topped with a sprinkle of dried thyme!

Meal Prep Tip: This dish stores well — simply refrigerate leftovers for up to 3 days or freeze for up to a month!