Wild Salmon Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 6
Ladle wild salmon chowder into your prettiest soup bowls and garnish with scallions and just a pinch of cayenne pepper if you like an extra spicy kick. If you’re following a low-carb way of eating, eliminate the carrots.
  • 8 ounces Applegate no nitrate bacon
  • 1 ½ cups leeks, sliced
  • 2 carrots, sliced (optional)
  • 1 red pepper, diced
  • 1½ tablespoons coconut flour
  • 3 cups chicken stock
  • 1 13.5 oz can organic coconut milk
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • 1 bay leaf
  • ¼ teaspoon pepper
  • 12 ounces wild salmon fillets, skin removed
  • 1 teaspoon Sriracha sauce (You may make at home as I did in this recipe)
  • 1 scallion, thinly sliced as garnish
  • pinch of cayenne pepper for each bowl of soup (optional)
  1. Cook bacon in a skillet until crispy and then dice. Carefully transfer bacon with its grease into a dutch oven pot.
  2. Add leeks and sauté until tender. Then add the carrots (optional) and red peppers and cook another 3 minutes.
  3. Add coconut flour and stir. Pour in chicken stock, coconut milk, and season with paprika, salt, black pepper and bay leaf, stir and bring to a boil.
  4. Reduce heat to moderately low. Add the salmon filets and immerse them in the soup. Cook until salmon is cooked through, about 8 minutes.
  5. Stir and break up the salmon. Discard bay leaf. Add Sriracha and stir.
  6. Ladle into individual bowls and garnish with scallions and just a pinch of cayenne pepper.
Recipe by Gluten Free Homestead at https://glutenfreehomestead.com/2015/03/wild-salmon-chowder/