It’s getting chilly here in Northern CA. Before you say anything, I know, cold in Chico is nothing compared to cold in Denver, CO for example (I had a layover in that beautiful city over the weekend and yes at 0 degrees, I realize what cold really feels like), but still, it’s a damp 32 degrees this morning and for me, that’s cold!!
To make my long “I’m cold sob story” short; last night I wanted soup to warm us up and I searched around my fridge and pantry for what would work and came up with a delicious salmon chowder using some amazing wild caught salmon filets from our local supplier, Alldrin & Sons Salmon.
I’m sure you can sub any kind of protein or other seafood but I highly recommend salmon if you have some good filets on hand!
Scrumptious Salmon Chowder
1 lb bacon, diced
1 lb of salmon fillets (skin and bones removed)
1 ½ cups leeks, sliced
2 cups carrots, diced into small pieces
3 cups chicken stock
1 13.5 oz can full fat coconut milk
1 tablespoon fresh or dried dill
black pepper to taste
hot sauce to taste (I used tapatio)
In a large soup pot, cook the diced bacon until browned and crispy. Add the leeks and continue to saute until the leeks are tender. Add the carrots and cook for another 3-4 minutes. Add the chicken stock, coconut milk, dill, and black pepper and bring to a simmer. Add the salmon filets to the soup, make sure they are covered with the soup, and let simmer until the filets are easy to break apart. Stir well, breaking apart the salmon and cook until all the pieces of salmon are tender. Serves 4-5. Double this recipe for leftovers or if you have a larger crowd to feed.