Salmon & Leek Chowder

If you’re looking for a cozy meal that feels indulgent but is packed with nourishment, this Salmon and Leek Chowder from The Bone Broth Diet is a must-make. It’s rich, creamy, and deeply satisfying — the kind of recipe that warms you from the inside out.

Made with wild salmon, vibrant vegetables, and my Classic Chicken Bone Broth, this chowder is filled with ingredients known to support a happy gut and overall cognitive wellness. The combination of healthy fats, quality protein, and mineral-rich broth helps fuel your body while keeping you satisfied.

With a subtle kick from chipotle in adobo, a creamy finish from coconut milk, and a bright pop of lemon and fresh dill, every spoonful is layered with flavor. It’s comfort food with a nourishing twist — simple to make, incredibly satisfying, and perfect for any night of the week.

Ingredients:

1/2 medium yellow onion, finely chopped

1 carrot, peeled and finely chopped

1 rib celery, finely chopped

1/2 green bell pepper, finely chopped

2 leeks, white part only, thinly sliced

2 cloves garlic, minced

6 cups (1 1/2 quarts)Classic Chicken Bone Broth

2 tablespoons tomato paste

1/4 teaspoon ground red pepper

1 teaspoon Celtic or pink Himalayan salt

1/4 teaspoon ground black pepper

1–2 teaspoons adobo sauce from canned chipotle chile peppers in adobo sauce

2 pounds fresh salmon, cut into 1/2” cubes

1 bag (5 ounces) fresh baby spinach, (about 4 cups loosely packed), cut into 1/2” chiffonade ribbons

2 2/3 cups coconut milk

1/4 cup fresh dill, finely chopped (optional)

1 lemon, cut into wedges (optional)

Directions:

Spray or brush a large pot with coconut oil and heat over medium-high heat.  Cook the onion, carrot, celery, bell pepper, leeks, and garlic until softened.  Add the broth, tomato paste, red pepper, salt, and black pepper.  Add the adobo sauce 1/2 teaspoon at a time, tasting the broth after each addition until the desired flavor is achieved. Bring to a boil. Immediately reduce the heat and add the salmon. Stir gently and simmer for 5 minutes. Gently stir in the spinach and coconut milk and simmer for 5 to 10 minutes.  Serve with a sprinkling of fresh dill and a lemon wedge, if using.