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Seafood Chowder

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 1 tablespoon Coconut Oil
  • 1 1/4 cups dice Onion, Red
  • 3/4 cups dice Carrot
  • 1/4 cups dice Celery
  • 2 teaspoons mince Garlic, Cloves
  • 2 cups peel and dice Sweet Potato #1
  • 1 cup Chicken Broth/Stock
  • 13 1/2 fluid ounces Coconut Milk, Canned
  • 2 cups cook and mash Sweet Potato #2
  • 1 tablespoon Thyme, Dried
  • 1 teaspoon Sea Salt
  • 1 1/2 pounds Salmon Fillet
  • 1/4 cups cook and dice Bacon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 497 Calories
  • 36g Total Fat
  • 19g Sat Fat
  • 0g Trans Fat
  • 70mg Cholesterol
  • 637mg Sodium
  • 18g Total Carb
  • 3g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 27g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large pan over low heat, melt coconut oil.
  2. Add onions, carrots, celery and garlic, cooking until onions are translucent.
  3. Add diced sweet potatoes #1, chicken stock and coconut milk to the pan.
  4. Bring to a simmer.
  5. Continue to simmer for 10 minutes.
  6. Add mashed sweet potato #2, thyme and sea salt, and simmer covered for 10 minutes.
  7. Add salmon and bacon, stirring to combine, continue to cook for 10 more minutes.

Freeze For Later Cooking 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?

  1. In a large pan over low heat, melt coconut oil.
  2. Add onions, carrots, celery and garlic, cooking until onions are translucent.
  3. Add diced sweet potatoes #1, chicken stock and coconut milk to the pan.
  4. Bring to a simmer.
  5. Continue to simmer for 10 minutes.
  6. Add mashed sweet potato #2, thyme and sea salt, and simmer covered for 10 minutes.
  7. Add salmon and bacon, stirring to combine, continue to cook for 10 more minutes.
  8. Allow to cool.
  9. Divide among gallon freezer bags, label and freeze.

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.

  1. Thaw: In fridge
  2. Reheat over stovetop on low for 10-12 minutes or until heated through.

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