Salmon Curry Chowder

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Salmon Curry Chowder
Salmon Curry Chowder by Tana Amen BSN RN
Votes: 89
Rating: 3.18
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Servings
Ingredients
  • 1 pound fresh wild salmon (*vegetarian option - replace salmon with firm tofu)
  • 1 teaspoon Real Salt optional
  • 1/2 teaspoon pepper
  • 2 teaspoons refined coconut oil
  • 4 small sweet potatoes diced
  • 1 medium yellow onion diced
  • 8 celery stalks chopped
  • 3 carrots chopped
  • 1 14-ounce can coconut milk (14 ounces)
  • 2 cups unsweetened almond milk
  • 1/2 teaspoon Thai green curry paste
  • 1/2 teaspoon vanilla
  • 1 cup fresh or canned peas
  • 1 cup fresh spinach
Servings
Ingredients
  • 1 pound fresh wild salmon (*vegetarian option - replace salmon with firm tofu)
  • 1 teaspoon Real Salt optional
  • 1/2 teaspoon pepper
  • 2 teaspoons refined coconut oil
  • 4 small sweet potatoes diced
  • 1 medium yellow onion diced
  • 8 celery stalks chopped
  • 3 carrots chopped
  • 1 14-ounce can coconut milk (14 ounces)
  • 2 cups unsweetened almond milk
  • 1/2 teaspoon Thai green curry paste
  • 1/2 teaspoon vanilla
  • 1 cup fresh or canned peas
  • 1 cup fresh spinach
Salmon Curry Chowder by Tana Amen BSN RN
Votes: 89
Rating: 3.18
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Cut salmon into bite-size chunks. Sprinkle fish with salt and pepper.
  2. Heat coconut oil in pan over medium heat and fry fish until cooked through. Do not overcook. Make sure fish remains moist. Set aside.
  3. Heat a small amount of refined coconut oil in pan over medium heat. Sauté potatoes, onion, celery, and carrots briefly, but do not overcook, about 15 minutes. Add coconut milk, almond milk, green curry paste, and vanilla. Mix well.
  4. Take ⅓ of soup mixture and ⅓ of cooked salmon, and transfer to blender to purée. Transfer puréed mixture back to soup pot and mix well. You may skip this step to save time or if you prefer a thinner soup base. However, this step makes the soup more like “chowder.”
  5. Add peas and cook for 2 minutes. Add spinach shortly before serving.
  6. Add salmon to pot and stir.
  7. Ladle chowder into bowls and serve hot.
Recipe Notes

 

Nutrition Facts
Salmon Curry Chowder
Amount Per Serving (6g)
Calories 454 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 16g 80%
Cholesterol 54mg 18%
Sodium 316mg 13%
Total Carbohydrates 38g 13%
Dietary Fiber 5g 20%
Sugars 8g
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Salmon Curry Chowder
Amount Per Serving (6g)
Calories 454 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 16g 80%
Cholesterol 54mg 18%
Sodium 316mg 13%
Total Carbohydrates 38g 13%
Dietary Fiber 5g 20%
Sugars 8g
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

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