This dairy-free build-your-own Triple Seafood Chowder is one of my favorite comforting, most nutrient-dense recipes on this site! It contains gut-healing bone broth, anti-inflammatory wild seafood and veggies, and has the most delicious smoky, creamy, bright finish. I like adding a big scoop of organic rice to make it even heartier and more filling.
This photo is a “double” seafood chowder made with wild bay scallops (the tiny kind) and smoked sardines. I added organic jasmine rice cooked in the Instant Pot – the easiest most fool-proof way to cook perfect rice every time.
The build-your-own version above includes wild shrimp, wild sockeye salmon and smoked kippers.
What you need for your own Build-Your-Own Seafood Chowder
Two to three kinds of wild seafood: I highly recommend including at least one smoked seafood for the tastiest results. I like Bar Harbor brand Smoked Sardines and Smoked Kippers which you can find in the canned seafood aisle of most grocery stores.
Flavorful homemade or high-quality store-bought broth: I prefer using chicken or seafood broth for this recipe for the most mild, appealing flavor. My favorite storebought brand is Bonafide Provisions.
The vegetables listed in the recipe: The mire-poix of onions, carrots and celery is integral for starting off with a flavorful base. I add in cubed white sweet potato for a hearty starch like a traditional chowder. If you eat corn, you can certainly add some frozen corn kernels as well.
Seasonings: I go fairly light on the seasonings in this recipe so the fish and veggies can stand out, but I’ve been known to double up on the dill, add fresh dill, add dried parsley, marjoram and extra thyme. That’s the beauty of food – you get to customize to YOUR palate! We don’t all have the same taste buds so use this recipe as a base and adjust to your liking if desired.
Make it lower carb by replacing the white sweet potatoes with rutabaga and serving over cauliflower rice!
Triple Seafood Chowder
- 2 tablespoons olive oil
- 2 cups diced yellow onion
- 1 1/2 cups peeled and cubed white sweet potato (1/3-inch cubes)
- 3 ribs celery, finely chopped
- 2 large carrots, finely chopped
- 3/4 teaspoon sea salt, divided
- 1 bay leaf
- 1 cup coconut cream (see tip)
- 2 cups Beef, Fish or Pork bone broth
- 8 ounces wild salmon, cubed
- 8 ounce pre-cooked shrimp, tails removed
- 3.5 ounce can smoked kippers
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried basil
- 1/3 cup packed finely chopped parsley
- 1 teaspoon lemon zest
- 1/2 lemon, juice
- Heat olive oil in a large pot over medium-high heat. Sautee onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender, 6 to 8 minutes.
- Add coconut cream and broth to the pot and bring to a low boil. Stir in salmon, shrimp, kippers, thyme, dill, basil, and remaining 1/2 teaspoon sea salt. Cook for 5 minutes until the salmon is cooked through and the vegetables are to desired tenderness. Remove from heat.
- Stir in parsley, lemon zest and lemon juice. Ladle into bowls and serve with a scoop of cauliflower rice or white rice for a hearty meal.
Tip: Replace coconut cream with 1/2 cup pureed cooked white sweet potato instead, if desired.