Delicious Dairy-Free Salmon Chowder (GAPS, Paleo

• Gluten free
• Paleo

• Meat

  • 1 tbsp Bacon fat
  • 2 cups Chicken

• Seafood

  • 3/4 lb Salmon, wild caught

• Produce

  • 1 Bay leaf
  • 2 Carrots, large
  • 1/2 head Cauliflower
  • 4 stalks Celery
  • 1 Celery root
  • 1 Leek, medium
  • 4 sprigs Thyme, fresh

• Canned Goods

  • 1 can Coconut milk, full-fat

• Baking & Spices

  • 1/4 tsp Cayenne
  • 1 tsp Sea salt

Found on healthhomeandhappiness.com

Description

Ingredients

• 1 tablespoon bacon fat, or 2 slices bacon, chopped (find sugar-free bacon here)
• ¾ lb wild caught salmon, raw or cooked (find here)
• ½ head cauliflower
• 1 celery root
• 2 large carrots
• 4 stalks celery
• 1 medium leek
• 2 cups chicken, beef, or fish stock (recipe here)
• 1 can full fat coconut milk (find coconut milk without guar gum here)
• 1 teaspoon sea salt
• ¼ teaspoon cayenne, or red pepper flakes
• 1 bay leaf
• 4 sprigs fresh thyme

Directions

• In the bottom of a large saucepan over medium heat, melt bacon fat or chop bacon into ½ inch slices and cook until crispy.
• While the bacon cooks, cut cauliflower into ½-inch pieces, peel and cut celery root into ½ inch cubes, cut carrots and celery stalks into small pieces and add to bacon fat and optional bacon, stirring with a wooden spoon or spatula occasionally to prevent burning.
• Cut both ends off the leek, rinse, and cut the white and light green part into thin rounds. Add to the vegetable mixture.
• After all the vegetables are chopped, add stock, coconut milk, sea salt, cayenne pepper, and bay leaf. Reduce heat to medium-low and simmer for 10 minutes, or until cauliflower is easily pierced with a fork.
• Add salmon and cook for another 10-15 minutes, covered, or until salmon is cooked through and can be flaked easily with a fork. Break up salmon.
• Serve, topping with the leaves of fresh thyme.