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SALMON CORN CHOWDER

I love soup and there is nothing nicer on a cold winter’s day than a bowl of steaming hot chowder to warm your bones. This new recipe for Salmon Corn Chowder is full of  comfort ingredients-without the usual dairy and gluten found in a creamy chowder. My secret is to use full fat coconut milk instead of whole milk or cream.

Previously in the week I had baked a beautiful wild Chinook salmon that had been gifted to us and I was looking for a way to use up the ends creatively. We had this soup for dinner (and lots of left overs for lunches) and I said that I thought this was the best chowder I have ever made.

For my readers who are Pescatarian (no, it’s not a new religion but rather a preference to eat fish but not meat), you can easily substitute the bacon for an extra 2 tablespoons of extra virgin olive oil or coconut oil. The chicken broth can be shifted out for organic vegetable broth. Your Salmon Corn Chowder will still be rich and creamy.

INGREDIENTS

  • 2 tablespoons olive oil, divided
  • 1 cup diced carrots(about 3 medium)
  • 1 cup diced celery(about 4 medium)
  • leek, diced (white and light green parts only)
  • 1 pound cooked wild salmon (buy fresh or leftovers from a full baked salmon)
  • Juice of 1 lemon
  • 4 cloves garlic, minced
  • 4 cups organic chicken broth
  • 1 ½ cans  full-fat coconut milk(1 1/2 cans)
  • 1 1/2 pounds new potatoes, diced
  • 1 cup frozen corn niblets
  • 1 red pepper diced
  • 3 ounces bacon, diced
  • bay leaves
  • 1/4 cup chopped fresh cilantro
  • 1 tsp dried dill
  • ¼ tsp Montreal Steak spice
  • Himalayan Sea salt and course black pepper, to taste

METHOD

  1. Heat a Dutch oven with 1 tablespoon of olive oil and cook the bacon until crisp and browned. Using a slotted spoon, remove the bacon and set aside.
  2. To the same Dutch oven, add the additional tablespoon of olive oil and the leek, carrots, and celery. Cook the vegetables until they start getting a bright Season with Montreal Steak Spice, sea salt and course black pepper. Add in the minced garlic and dried dill.
  3. Add in the chicken bone broth, diced new potatoes, lemon juice, and bay leaves. Bring to a boil and then turn to simmer. Simmer until the potatoes are tender, about 20 minutes. Stir in the full fat coconut milk.
  4. Meanwhile, cut the cooked salmon into small pieces. Add in the salmon, diced red pepper and corn. Add additional sea salt and black pepper to taste.
  5. Gently stir in the fresh Cilantro. Discard the bay leaf and serve the chowder topped with the crumbled bacon.

 

 

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