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.
Servings 6
Calories 613kcal
Ingredients
- 8 ounces bacon I like no nitrate bacon
- 1 ½ cups leeks sliced
- 2 carrots sliced (optional)
- 1 red pepper diced
- 3 cups chicken stock
- 13.5 ounce 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 store-bought or make at home as I did in this Broiled Salmon With Spicy Mayo Recipe.
- 1 scallion thinly sliced as garnish
- pinch of cayenne pepper for each bowl of soup optional
Instructions
- Cook bacon in a skillet until crispy and then dice. Carefully transfer bacon with its grease into a dutch oven pot.8 ounces bacon
- Add leeks and sauté until tender. Then add the carrots (optional) and red peppers and cook another 3 minutes.1 ½ cups leeks, 2 carrots, 1 red pepper
- Pour in chicken stock, coconut milk, and season with paprika, salt, black pepper and bay leaf, stir and bring to a boil.3 cups chicken stock, 13.5 ounce can organic coconut milk, 1/2 teaspoon salt, 1 teaspoon paprika, 1/4 teaspoon pepper, 1 bay leaf
- Reduce heat to moderately low. Add the salmon filets and immerse them in the soup. Cook until salmon is cooked through, about 8 minutes.12 ounces wild salmon fillets
- Stir and break up the salmon. Discard bay leaf. Add Sriracha and stir.1 teaspoon Sriracha sauce
- Ladle into individual bowls and garnish with scallions and just a pinch of cayenne pepper.1 scallion, pinch of cayenne pepper for each bowl of soup
Notes
- If you’re following a low-carb way of eating, you can leave out 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.
- While you can substitute coconut milk with regular milk or cream, using coconut milk adds a unique flavor and richness that pairs well with the other ingredients. If you prefer a non-dairy alternative, coconut milk is a great option.
- 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.
- Leftovers can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to keep it fresh. Reheat gently on the stovetop or in the microwave.
Nutrition
Calories: 613kcal | Carbohydrates: 17.6g | Protein: 58.7g
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