Wild Salmon Chowder
Ladle wild salmon chowder into your prettiest soup bowls and garnish with scallions and just a pinch of cayenne pepper if you like an extra spicy kick.
- 8 ounces Applegate no nitrate bacon
- 1 ½ cups leeks sliced
- 2 carrots sliced (optional)
- 1 red pepper diced
- 3 cups chicken stock
- 1 13.5 oz can organic coconut milk
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1 bay leaf
- 1/4 teaspoon pepper
- 12 ounces wild salmon fillets skin removed
- 1 teaspoon Sriracha sauce You may make at home as I did in this recipe
- 1 scallion thinly sliced as garnish
- pinch of cayenne pepper for each bowl of soup optional
Cook bacon in a skillet until crispy and then dice. Carefully transfer bacon with its grease into a dutch oven pot.
Add leeks and sauté until tender. Then add the carrots (optional) and red peppers and cook another 3 minutes.
Pour in chicken stock, coconut milk, and season with paprika, salt, black pepper and bay leaf, stir and bring to a boil.
Reduce heat to moderately low. Add the salmon filets and immerse them in the soup. Cook until salmon is cooked through, about 8 minutes.
Stir and break up the salmon. Discard bay leaf. Add Sriracha and stir.
Ladle into individual bowls and garnish with scallions and just a pinch of cayenne pepper.
- If you’re following a low-carb way of eating, eliminate the carrots.
- You may substitute another fish if you prefer. It's up to you. 😊
- To clean the leeks, cut off the dark green tough leaves. Then cut a thin slice from the root and run under water to wash away all the soil from the inner layers. Next, slice crossways up to the root end and discard the end.
- Have a cup on its own or pair it with this messaged kale salad or pomegranate spinach salad or with a slice of this delicious sweet potato pie.
Calories: 613kcal | Carbohydrates: 17.6g