Paleo New England Salmon Chowder
I found a can of organic salmon in my pantry and set out to make something with it. With the weather finally cooling off (down from 90 degrees to 70 degrees this week), I thought it was about time to make something soup-y, so I immediately decided on salmon chowder. I really had no idea what I was doing, but I put together a recipe that surprisingly turned out great. Hubby and I both agreed that it tasted just like New England Clam Chowder, minus the clams, which is why I named my recipe New England Salmon Chowder.
I love love love New England Clam Chowder, which is why, I guess, I’m so pleased with the results. Unlike the clam chowder, though, mine is free of potato and dairy. My son even liked it, which is a big deal in our household!
5 slices of bacon
2 cups almond milk
2 cups chicken or vegetable broth
2 cups chopped broccoli
3 cups chopped cauliflower
½ lb salmon – canned or fresh (If you use fresh, make sure to cook it before following this recipe.)
½ cup almond flour
1 teaspoon ground mustard
dash of paprika
optional – sweet potato
- Chop the bacon, then cook it in a pot on the stove, making sure to stir frequently so that it doesn’t stick.
- Once the bacon is done, use a wooden spoon to scrape the bottom of the pot to get all of the yummy drippings loose.
- Leaving the bacon, bacon fat, and drippings in the pot, add in the rest of the ingredients.
- Bring to a boil, then simmer until the veggies are cooked through. For me this was about 20 minutes.