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!
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