AIP paleo salmon chowder with coconut milk

Paleo Salmon Chowder with Coconut Milk

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
Author: Lisa MarcAurele
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!
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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)

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

Serving: 1bowl | Calories: 349kcal | Carbohydrates: 10g | Protein: 22g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 41mg | Sodium: 346mg | Potassium: 744mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1900IU | Vitamin C: 16.7mg | Calcium: 56mg | Iron: 2.1mg

Additional Info

Net Carbs: 7 g | % Carbs: 8.2 % | % Protein: 25.8 % | % Fat: 66 %

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