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Salmon and Veggie Chowder

One of my favorite meals is a hearty soup or stew.  This recipe from Everyday Paleo's, Sarah Fragoso, definitely fits the bill!  Enjoy!!  

Full Recipe:

  • 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
  1. Add the bacon to large soup pot and brown over medium-to-medium high heat.
  2. Once the bacon starts to crisp, add the onions and sauté until the onions become translucent.
  3. Add the garlic and celery and sauté until the garlic is fragrant.
  4. Add the chicken broth and heavy cream and bring to a boil.
  5. Add the quartered Brussels sprouts and carrots and simmer until the veggies are tender but not mushy.
  6. Add the red bell peppers and salmon and cook just until the salmon flakes apart easily.
  7. Season with the dill and salt and pepper to taste and red chili flakes if desired. Serve immediately.