Seafood Chowder
This Autoimmune Protocol friendly chowder boasts chunks of flaky salmon, tender sweet potato and crispy bacon bathed in a lusciously creamy aromatic base. A delightful addition to any evening. The recipe has been slightly modified from the original version to fit the Paleo Zone 4 mini menu.
Ingredients
- 1 tablespoon Coconut Oil
- 1 ¼ cups dice Onion, Red
- ¾ cups dice Carrot
- ¼ cups dice Celery
- 2 teaspoons mince Garlic, Cloves
- 2 cups peel and dice Sweet Potato #1
- 1 cup Chicken Broth/Stock
- 13 ½ fluid ounces Coconut Milk, Canned
- 2 cups cook and mash Sweet Potato #2
- 1 tablespoon Thyme, Dried
- 1 teaspoon Sea Salt
- 1 ½ pounds Salmon Fillet
- ¼ cups cook and dice Bacon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large pan over low heat, melt coconut oil.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large pan over low heat, melt coconut oil.
- Add onions, carrots, celery and garlic, cooking until onions are translucent.
- Add diced sweet potatoes #1, chicken stock and coconut milk to the pan.
- Bring to a simmer.
- Continue to simmer for 10 minutes.
- Add mashed sweet potato #2, thyme and sea salt, and simmer covered for 10 minutes.
- Add salmon and bacon, stirring to combine, continue to cook for 10 more minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 497
- Total Fat
- 36g
- Saturated Fat
- 19g
- Trans Fat
- 0g
- Cholesterol
- 70mg
- Sodium
- 637mg
- Total Carbohydrates
- 18g
- Fiber
- 3g
- Sugar
- 4g
- Protein
- 27g
- WW Freestyle
- 12
4 Comments
Join the discussionCan I use frozen salmon to make this dish? Will thawing and cooking it in the recipe, and then refreezing work out okay?
You can use frozen salmon and refreeze it in the recipe so long as you thaw the salmon in the fridge before you cook and not in cold water or the microwave. Here are more details from the USDA on refreezing foods: http://www.fsis.usda.gov/wps/p…
How do I thaw it in order to reheat it? Will it thaw in the fridge overnight, or will it take longer?
Could I instead place the frozen block of soup in the slow cooker to thaw and reheat?
Hi Michelle! The safest way to thaw a soup like this is to place it in the fridge for 24-48 hours. You can certainly reheat it from a frozen state in your slow cooker, but that would be at your own risk. We share tons of great thawing tips and advice in our article here: https://onceamonthmeals.com/bl…