Paleo Salmon Chowder with Coconut Milk
Servings: 6 people
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!
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.
Serving: 1bowl | Calories: 349 | 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
[serving_size] => 1
[calories] => 349
[carbohydrates] => 10
[protein] => 22
[fat] => 25
[saturated_fat] => 15
[cholesterol] => 41
[sodium] => 346
[potassium] => 744
[fiber] => 3
[sugar] => 5
[vitamin_a] => 1900
[vitamin_c] => 16.7
[calcium] => 56
[iron] => 2.1
[serving_unit] => bowl
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