Salmon and Veggie Chowder
A delicious chowder born from the last package of wild caught salmon gifted to us from clients.
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1
small yellow onion
diced
-
2
garlic cloves
minced
-
6
raw bacon strips
chopped
-
3
celery stalks
diced
-
1
pound
Brussels sprouts
quartered
-
4
cups
chicken broth
-
1
cup
heavy cream or coconut milk
-
1
small red bell pepper
diced
-
2
carrots
chopped
-
1
tablespoon
dried dill
-
1
tablespoon
red chili flakes
optional
-
Sea salt and black pepper to taste
-
2
pounds
fresh wild caught salmon cut into bite sized pieces
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Add the bacon to large soup pot and brown over medium-to-medium high heat.
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Once the bacon starts to crisp, add the onions and sauté until the onions become translucent.
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Add the garlic and celery and sauté until the garlic is fragrant.
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Add the chicken broth and heavy cream and bring to a boil.
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Add the quartered Brussels sprouts and carrots and simmer until the veggies are tender but not mushy.
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Add the red bell peppers and salmon and cook just until the salmon flakes apart easily.
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Season with the dill and salt and pepper to taste and red chili flakes if desired. Serve immediately.