Coconut Salmon Chowder

Name: Coconut Salmon Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Coconut Oil; Shallot; Ginger; Garlic Cloves; Russet Potato; Full Fat Coconut Milk; Chicken Stock; Kosher Salt; Turmeric Powder; Salmon; Celery; Carrots; Lime Juice

Recipe by Jaclyn Irwin

Ingredients

Time

20m

Serves

This isn’t a traditional chowder, but I guarantee you’ll love it like one! Made with coconut milk and turmeric, it’s anti-inflammatory as well. Feel free to use salmon, or cod, and substitute the chicken broth with a high-quality seafood broth, or clam juice for more seafood taste.

30-Minute Meal

Ingredients

1 tsp

Coconut Oil

Shallot

Chopped

1 tsp

Ginger

minced

Garlic Cloves

minced

Russet Potato

peeled and cubed

1 can

Full Fat Coconut Milk

2 cups

Chicken Stock

1/2 tsp

Kosher Salt

1/2 tsp

Turmeric Powder

3/4 lb

Salmon

skinless, chopped

2 stalks

Celery

chopped

Carrots

chopped

1 Tbsp

Lime Juice

Instructions

Heat a dutch oven over medium heat and melt the coconut oil. Once hot, add the shallot and sauté for two to three minutes, until softened. Add the ginger and garlic and cook for 30 seconds, until fragrant.

Toss in the potatoes, coconut milk, broth, salt and turmeric and bring to a simmer. Cook for eight minutes, until the potatoes are just fork tender.

Add the salmon, celery and carrots and cook until the salmon is flaky, about eight to ten minutes.

Remove from the heat and stir in the lime juice. Divide into bowls and season with salt and pepper and garnish with cilantro if using. Enjoy!

Substitutions: Potatoes: use squash or sweet potatoes. Chicken broth: use water/vegetable broth or a seafood broth or clam juice.