White Bean and Potato Salmon Chowder

Salmon is a dinnertime staple at our house. My husband practically begs for my “amazing salmon”. What I find funny is that I simply marinate the salmon in coconut aminos all day and then bake it in the oven. And viola! A meal of amazingness that he thought I spent precious hours prepping and preparing. Although I take FULL credit for my simple salmon, I’ll take even MORE for this yummy white bean and potato salmon chowder.

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I love playing up how HARD I’ve worked at making my “signature” simple salmon. Sometimes I will ask for a massage at the end of the evening for all the work I’ve done. Is it honest? No. But come on, all wives do this once in awhile, right? If everything was always transparent how much fun would marriage be? Ok fine, it’s devious. But before you judge me, please read ahead.

One chilly, rainy day I decided my “amazing” salmon needed a transformation. Something still amazing, but more hearty. Something that will warm the soul. Introduce salmon and white bean chowder. Anything with the word “chowder” in it just screams EAT ME IN ALL MY GLORIOUS CALORIC GLUTTANY! But this chowder is different. It’s light yet filling, flavorful yet easy. BONUS, it’s a lot cheaper to keep a family full on this chowder than everyone getting their own spendy little piece of salmon goodness.

I will admit, it takes a teeny bit more work than slapping a filet of salmon on a baking sheet and cooking it for 12 minutes. But the prep time is worth it. And I promise you won’t have to spend the same amount of time creating this amazing meal as you will convey to your family members after they worship your goddess skills in the kitchen.

The beans and potatoes in this dish make it feel like a hearty stew, while the salmon/pinot/lemon combo leaves your taste buds begging for more of the wonderful light flavor. Unlike many of my dinner recipes, this soup is not paleo, however you could easily omit the white beans and simply add more potaotoes. Sub the white wine for more stock and a splash of apple cider vinegar, and you have the caveman’s salmon soup delight.

This is a perfect cold-weather comfort-style soup that really stretches that spendy salmon to last a lot longer than serving alone. So when you’re like, “I can’t do a $40 at-home dinner even though I know salmon is soooo good for the bod, it’s just not good for my pocketbook” – I have the perfect solution. A great option for lent as well!

You’ll need two large salmon filets, stock, white beans, potatoes, lemon, and some other cheap ingredients and before you know it, you’ll have a soup that everyone will PLUS it may even yield leftovers (*may being the key word. I can’t guarantee your peeps wouldn’t devour this entire recipe).

Last but certainly not least, this chowder serves so elegantly. So invite that uppity couple you know (and are slightly intimidated by), get out that fine china you never use, and get ready to impress. Or better yet, invite those neighbors you are tight with (you know, the ones that see you taking the dog out at 6am in your pjs, sans bra) and gulp it straight from the bowl.

Whatever you do, don’t forget the fresh dill. Seriously it’s an ingredient almost as important as the salmon!

To start, season the salmon with salt and pepper. In medium saucepan over medium/high heat, place salmon filets (skin side down if your filets still have the skin in tact), and pour just enough of the white wine to cover the top. Add the slices of lemon and bay leaf. Bring to a boil then lower to a simmer. Let the salmon sit in the wine ‘bath’ for around 10 minutes, until it’s cooked throughout.

In a separate pot, heat the olive oil over medium/high heat. Add diced vegetables then cover and cook for around 10-15 minutes or until potatoes are soft, then add the chicken broth. Turn heat to low.

Strain the white wine liquid from the salmon, reserving 1 – 1 ½ cups. Shred the salmon and add to the vegetable pot, along the reserved white wine liquid and the drained cannellini beans.

In a small pan, heat the coconut cream until melted and add the ghee (or butter). Take the mixture off the heat once combined and add the arrowroot powder, whisking quickly to avoid lumps. If you don’t have arrowroot, you can always sub for cornstarch. Add Dijon mustard to the mix and pour into the large stockpot with the salmon chowder. Mix well and add the dill.

Time Saver Tip

Dice the celery and onion and store in separate containers in the refrigerator. Cut the potato and submerge the chunks in a bowl of water and also store in the refrigerator (this trick keeps the potatoes from turning brown). Arrange the rest of the ingredients on your countertop so when cooking time approaches, you have everything you need right there!

White Bean and Potato Salmon Chowder

★★★★★

5 from 1 reviews

• Author: Physical Kitchness
• Yield: 4-6 servings 1x

Scale 1x2x3x

Ingredients

• 2 salmon filets
• 2 stalks celery, sliced thin
• 1 bay leaf
• 1 small yellow onion, diced
• 1 medium russet potato, finely diced
• 1 (14 ounce) can of cannellini beans, drained
• 2 cups chicken stock
• 2 – 3 cups dry white wine
• 1 lemon, sliced
• 1 tablespoon olive oil
• ½ cup coconut cream (the thick stuff at the top of the can)
• 2 tablespoons ghee or butter
• 1 tablespoon Dijon mustard
• 1 tablespoon arrowroot powder (or cornstarch)
• ¼ cup fresh dill, mined

Instructions

1. Season salmon with salt and pepper
2. In a medium saucepan over medium/high heat, place salmon filets (skin side down if your filets still have the skin in tact) and pour just enough of the white wine to cover the top. Add the slices of lemon and bay leaf
3. Bring to a boil then lower to a simmer. Let the salmon sit for around 10 minutes, until it’s is cooked throughout
4. In a separate pot, heat the olive oil over medium/high heat. Add diced vegetables then cover and cook for around 10-15 minutes or until potatoes are soft, then add the chicken broth. Turn heat to low
5. Strain the white wine liquid from the salmon, reserving 1 – 1 ½ cups. Shred the salmon and add to the vegetable pot, along the reserved white wine liquid and the drained cannellini beans
6. In a small pan, heat the coconut cream until melted and add the ghee (or butter). Take the mixture off the heat once combined and add the arrowroot powder, whisking quickly to avoid lumps.
7. Add the dijon to the mix and pour into the large stockpot with the salmon chowder. Mix well and add the dill.

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