Rich and satisfying, this chowder makes for such a simple, tasty meal. And a great way to use up leftover salmon (which cuts down on prep time too!)
YIELD 4 servings
INGREDIENTS
3 cups low-sodium chicken or vegetable stock
1 cup water
1 cup full-fat canned coconut milk or heavy cream
12 to 16 ounces skinless salmon, cut into cubes (approx 1")
1 tablespoon minced garlic
1 medium onion, diced
1 cup celery, chopped (approx 2 stalks)
1 cup carrots, peeled & chopped (approx 3 medium carrots)
1 cup tomato, diced (approx 2 medium tomatoes)
1 to 2 teaspoons salt (to taste)
1/4 teaspoon pepper
1 teaspoon dried dill OR 3 teaspoons fresh dill
1/8 teaspoon cayenne pepper
1 lemon (optional garnish)
INSTRUCTIONS
1. In a large pot, sauté onions, garlic and celery in a cup of stock (adding more if necessary)
2. After a few minutes add cubed salmon
3. When salmon pieces begin to cook on one side, give a stir to cook other sides (doesn't need to be perfect) and toss in carrots and tomatoes
4. Cook for a few minutes, then add rest of stock, water and coconut milk or cream
5. Stir in salt, pepper, dill and cayenne and bring to a gentle simmer
6. Allow to simmer until veggies are tender (5-10 mins)
7. Serve and garnish with a little squeeze of lemon (optional)