Here’s a chowder recipe you must try!
I don’t usually send out recipes.
But I was at a neighbor’s birthday and this soup was the star of the party. It’s amazing and I was particularly struck by this fun twist on salmon chowder.
Read on to find out how to whip up this fast and easy dairy-free chowder!
This recipe is adapted from the book “The Herbalist’s Kitchen”. I know what you’re thinking and yes, I’m running out today to buy my very own copy!
Here’s what you need:
2 T coconut oil
1 large onion, finely chopped
3 cups sweet corn, fresh or frozen
3 cloves Turnstone Farm garlic
1 jalepeno pepper, finely chopped
3-4 cups broth
1 lb salmon
1 (14 oz can of coconut milk)
Juice of 1/2-1 lime
1 cup chopped cilantro (for garnish)
Here’s how to make it:
1) Heat the coconut oil in a soup pot over medium heat, add onion and saute until tender. Add corn, garlic and jalepeno. Saute for 1-2 minutes then add broth. Bring to a simmer and cook uncovered for 5 minutes.
2) Add the fish. No need to cut it apart as it will flake apart when cooked. Stir while soup returns to a simmer. Cook until fish is done 5-15 minutes depending on how thick the fillet is.
3) When the fish is just cooked through add the coconut milk and a tablespoon of the lime juice. Season with salt and pepper and additional lime juice if needed. If soup is too thick, add a bit more broth.
4) Garnish with cilantro!
Ok, here’s the super cool thing I learned from this book… cilantro helps bind heavy metals from food and pass them through your body!
So when you add the cilantro garnish to your chowder it will help you process any heavy metals from the fish. (Originally this recipe was for use with white fish which I think has the potential to harbor more heavy metals than salmon)