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Paleo Salmon Chowder with Coconut Milk

Paleo Salmon Chowder with Coconut Milk


A creamy AIP salmon chowder made with coconut milk. It tastes so good that no one will ever know that it's dairy-free. And, it's low carb and keto friendly too!

 Course Soup
 Cuisine American
 Keyword salmon, seafood
 Prep Time 15 minutes
 Cook Time 50 minutes
 Total Time 1 hour 5 minutes
 Servings 6 people
 Calories 349kcal

Ingredients



32 ounces chicken bone broth
2 tablespoons lard or coconut oil
1 small onion chopped
4 cloves garlic minced
2 medium turnips peeled and cubed
1 medium carrots sliced
3 stalks celery chopped
1 tablespoon apple cider vinegar
5 sprigs fresh thyme chopped
1/2 teaspoon sea salt add more to taste
1 pound salmon fillet cut into bite sized pieces
1 2/3 cup canned coconut milk
2 tablespoons lime juice or lemon juice
2 green onions sliced (optional)
US Customary - Metric


Instructions



Melt lard in dutch oven or large pot. Fry the onions in the hot fat until translucent (about 5 minutes).
Add the garlic and continue to cook until fragrant. Then stir in the turnips, carrots, and celery. Cook for another 5-10 minutes until vegetables are lightly browned.
Stir in the broth, vinegar, thyme, and salt. Reduce to simmer, cover, and cook for 30 minutes to soften the vegetables.
Place 2 cups of the soup into a blender (remove any carrots to avoid the liquid turning orange) and puree until smooth. Add pureed mix to soup.
Add the salmon and coconut milk and continue to simmer until the fish is cooked.
Season with lime (or lemon) juice and garnish with green onions if desired.

Nutrition :


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