SALMON CHOWDER

I found this recipe on Pinterest, it was so different to me, I had to share it with you guys. I like chowders and I really like salmon but never have I ever heard of putting them together. let's see how we can make this completely allergy free!...

SALMON CHOWDER

Author: Linda Etherton

Recipe type: Soup

INGREDIENTS

• 1 Tablespoon oil (I would use olive oil)
• 1 medium yellow onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth (organic, gluten free, yeast free)
• 2 large carrots, peeled and sliced (I might use presliced carrots)
• 1 large gold potato, peeled and diced
• 1 cup coconut milk (or any other unsweetened vegan milk)
• 12 ounces boneless, skinless salmon, cut into bite size pieces (I would more than likely precook this to speed up the process)
• ½ teaspoon dried dill weed
• salt and pepper to taste (kosher salt and other seasonings to taste) 

INSTRUCTIONS

1. In the bottom of a large sauce pan, heat the oil and sauté the onion and celery until tender.
2. Add the garlic and cook one minute more.
3. Add the broth, carrots, and potatoes. Heat to a simmer and cook until the vegetables are tender.
4. Add the milk, salmon, and dill weed. Cook, but do not boil, about 5 minutes or until the salmon is cooked through.
5. Add salt and pepper to taste