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Chef's Seafood Chowder Recipe

Chef Thomas Kerns shares his recipe for Seafood Chowder. This recipe is suitable for 2 adults.



In an effort to keep you well fed and add to your recipe log, here's a great item from our new Fall Menu. So much goodness in one dish. This recipe uses 3 different types of seafood for a very flavorful profile.




  • 2 tablespoons avocado oil 
  • 2 cups large diced yellow onion 
  • 1 1/2 cups large dice sweet potato  
  • 3 ribs celery, medium dice 
  • 2 large carrots, medium dice
  • 3/4 teaspoon sea salt, divided 
  • 1 bay leaf 
  • 1 cup coconut cream (blended coconut mana & water)
  • 2 cups vegetable stock or chicken stock
  • 1 cup wild salmon, cubed 
  • 1 cup 26/30 shrimp, peeled & tails removed 
  • 3.5 ounce can smoked wild kippers (or wild smoked sardines)
  • 1 teaspoon chopped fresh thyme 
  • 1/2 teaspoon dried dill 
  • 1/2 teaspoon dried chives 
  • 1/3 cup chopped parsley 
  • 1 pinch crushed red pepper
  • 1 pinch black pepper



  1. Heat olive oil in a large pot over medium-high heat.
  2. Sautee onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender. Approximately 6 to 8 minutes.
  3. Add coconut cream and broth to the pot and bring to a low boil.
  4. Stir in salmon, shrimp, kippers, thyme, dill, chives, crushed red pepper, black pepper, and remaining 1/2 teaspoon sea salt if needed.
  5. Cook until the salmon and shrimp are cooked through and the vegetables are to desired tenderness.
  6. Remove from heat.
  7. Stir in parsley, ladle into bowls.
  8. Serve with a scoop of cauliflower rice or Carolina Gold rice for a heartier meal.


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