Salmon Chowder

Oh, boy. Not only is salmon full of Vitamin D, it takes great, too! This was a huge hit – and perfect on a chilly day.

Salmon Chowder
Shared with permission Kerry Ann Foster from Cooking Traditional Foods. This recipe is found in Back to Basics.

1. In a stockpot, heat 2 TBSP coconut oil over medium-high heat. Add 1/2 – 1 pound salmon (or one can, with bones removed) and saute gently on all sides until the fish flakes with a fork. Remove from pan and set aside.

2. Add to the stockpot:

• 1 – 2 onions, diced
• 2 – 4 celery ribs, diced
• 2 potatoes, diced
• 2 – 4 carrots, diced

3. Saute until tender, about 5 minutes. Then add:

• 2 cups chicken stock
• 1 clove garlic, pressed
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 tsp black pepper

4. Cover and simmer until veggies are tender, about 20 minutes. Flake the salmon and add it to the pot, along with 1 can coconut milk (or 2 cups milk or cream) and heat throughout.

Enjoy!