Seafood Chowder

Lisa
The Cook
6 Servings
13 Ingredients
4 Comments

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.

6 Servings
13 Ingredients
4 Comments

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

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Stovetop

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1 Cup
Amount Per Serving
Calories
378
Total Fat
12g
Cholesterol
62mg
Sodium
446mg
Potassium
993mg
Total Carbohydrates
36g
Fiber
4g
Sugar
10g
Protein
28g
WW+ Points
9
Zone Blocks
4 Protein 4 Fat 4 Carbs

4 Comments

Join the discussion
  1. 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?

    1. 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

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