Creamy Salmon Chowder
If you’re looking for more than just another fish bake, this creamy salmon chowder is the nourishing, comforting recipe your body has been craving.
Packed with wild salmon, mineral-rich seaweed, and healthy fats, this dish supports hormone balance, thyroid health, brain function, mood, and growing kids. It’s rich, hydrating, deeply satisfying, and incredibly simple to make—this is the kind of meal that feels like comfort food but works like functional nutrition.
Why I Love This Recipe
Rich in omega-3 fatty acids for brain and memory support
Supports hormone balance and thyroid health
Hydrating and mineral-dense from seaweed
Perfect for kids’ growth and development
Dairy-free option with coconut milk (or swap for cow’s milk for added calcium)
Why the Kelp Matters
Not all kelp creates the same flavor — or nutritional value.
The dashima (kelp) I use comes from Gijang, Korea, a region known for producing some of the highest-quality kelp in the world thanks to its deep cold waters, fast tides, and mineral-rich environment. The result is a noticeably thicker, darker kelp with a naturally richer umami flavor and higher mineral density.
Unlike many mass-market kelp products, this is single-origin, whole-leaf dashima with no additives or blended sources. It’s produced by SEA:D, a three-generation family farm that specializes in traditional drying methods designed to preserve flavor, texture, and purity.
Why I love cooking with it:
Naturally rich in iodine for thyroid support (postpartum/pregnant mums this ones for us!)
Contains fucoidan and antioxidant compounds
Adds deep savory/umami flavor without MSG
Packed with minerals like calcium, magnesium, and potassium (makes the soup extra hydrating)
Creates a richer, more nourishing broth base
It’s one of the simplest upgrades you can make to soups and stews — both for flavor and nourishment.
Ingredients
2 tbsp tallow
2–3 celery stalks, diced
1 onion, diced
2×4 dashima (kelp) — code MUMWITHABUN gets $5 off
1 bay leaf
1/2 tsp sage
1/8 tsp white pepper
1 can coconut milk (or substitute with cow’s milk)
3 wild salmon fillets (frozen)
Method
Add frozen salmon fillets to air fryer - cook at 400F for 30 min.
In a large pot, heat tallow over medium heat.
Add celery, onion, kelp, bay leaf, sage, and white pepper.
Add Salmon. Break the salmon into chunks for a chowder-style texture
Sauté until softened and fragrant.
Pour in coconut milk and stir well.
Bring to a gentle boil, then reduce to a simmer.
Cook for 15 minutes until everything is well combined and flavorful.
Serve warm and enjoy a bowl of deeply nourishing, creamy goodness.
Notes
* Swap coconut milk for cow’s milk if you want to increase calcium intake.
* Add extra seaweed crumbled on top for even more mineral support.
This is one of those recipes you’ll come back to again and again—simple, healing, and exactly what your body needs.
