I have been wanting a salmon chowder recipe for a while now and finally threw one together that came out very nicely. Typical chowders contain white potatoes, corn, and cream, which I normally avoid. I blended the cauliflower to give the chowder it’s creamy consistency. This is a trick that can be used for any typically cream-based soup or stew. This chowder contains good fats, vegetables, wild-caught salmon and delightful spices that make it a gourmet dish that is quick and simple. You can leave out the carrots for an Advanced Plan version.
2 tablespoons grass-fed butter
1 tablespoon coconut oil
¾ cup chopped onion
2 stalks organic celery, chopped
2 carrots, chopped
1 teaspoon garlic powder
½ head organic cauliflower
4 cups organic, free range chicken broth
1 cup filtered water
½ teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed (or ¼ chopped fresh dill)
1 tablespoon dijon mustard
1- 12 ounce wild caught, skinned salmon filet
Heat butter and coconut oil in a large saucepan. Add carrot, celery, and onion and cook until vegetables just begin to brown. Add broth, water, salmon, cauliflower, chives, garlic powder, and pepper. Cover and cook on simmer until salmon is just cooked through. Remove salmon to a cutting board and flake into pieces. Meanwhile, scoop out most of the cauliflower (you can leave some florets in the chowder) along with a bit of the broth. Transfer to a blender and blend until smooth. Return the mixture to the pot and add the dill, mustard. Mix well and serve.