I’m taking a break from pumpkin today and making this hot and delicious salmon chowder that is full of veggies and protein! I love making this with a combination of canned AND fresh salmon – but you can do one or both – whatever is easier for you! As there are no flour/grains, dairy or legumes in this recipe, it’s very paleo friendly!

Ingredients

• 3 slices of bacon, diced
• 1 small onion, finely chopped
• 1 tsp dried dill or 1 Tbsp fresh dill
• 1 bay leaf
• 1/8 tsp cayenne pepper or to taste
• black pepper to taste
• 2 stalks celery
• 1-2 cups finely chopped or small cauliflower florets
• 1 1/2 cups chicken broth
• One 7.5oz can salmon (red, pink or other) including juices
• One 14 oz can coconut milk, full fat
• Extra minced dill for garnish

Directions

• Cook the bacon in a large saucepan over medium-low heat until bacon fat is released. Add onion, dill, bay leaf, black pepper, cayenne, and cook until bacon is firm but not crispy
• Add celery, cauliflower and chicken broth and simmer until vegetables are almost tender, 5-7 minutes
• Add salmon chunks and juices and simmer for a few more minutes
• Stir in coconut milk and simmer
• Remove bay leaf before serving

Super mom tip: This recipe does great in the freezer. Freeze small batches of soup for easy re-heating later!