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Salmon Chowder

Salmon chowder made creamy by using coconut milk
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 2 stalks of celery diced
  • 2 small yellow onions diced
  • 4 - 5 carrots diced
  • 2 -3 garlic cloves minced
  • 2 tablespoons canola oil
  • 2 cans 14-1/2 ounces chicken broth
  • 1/2 small red potatoes quartered
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 to 3/4 teaspoon dill
  • 1 - 14 oz can coconut milk
  • 2/3 to 3/4 lbs of cooked salmon. Pulled into pieces after cooking in skillet.

Instructions

  • In a large pot, saute celery, onion, carrots and garlic in the oil until the vegetables are tender. Add broth, potatoes, salt, pepper and dill; bring to a boil.
  • Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the coconut milk and salmon. Simmer for 10 minutes or until heated through.
  • Serve and enjoy!

Notes

The salmon was cooked ahead in a skillet and added to the soup needing only to be warmed.