Coconut Salmon Chowder
Recipe by Jaclyn Irwin
Ingredients
13
Time
20m
Serves
4
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
1
Shallot
1 tsp
Ginger
2
Garlic Cloves
2
Russet Potato
1 can
Full Fat Coconut Milk
2 cups
Chicken Stock
1/2 tsp
Kosher Salt
1/2 tsp
Turmeric Powder
3/4 lb
Salmon
2 stalks
Celery
3
Carrots
1 Tbsp
Lime Juice
Instructions
1
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.
2
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.
3
Add the salmon, celery and carrots and cook until the salmon is flaky, about eight to ten minutes.
4
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!
5
Substitutions: Potatoes: use squash or sweet potatoes. Chicken broth: use water/vegetable broth or a seafood broth or clam juice.
Explore More
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
