Coconut Salmon Chowder

Servings 4 servings


  • 2 tablespoons coconut oil
  • 1 medium onion chopped
  • 3 cloves garlic pressed
  • 2 medium stalks celery chopped
  • 2 medium carrots peeled and chopped
  • 2 1/2 cups unsweetened coconut milk
  • 1 cup clam juice
  • 1 1/2 cups low sodium chicken broth
  • 2 turnips peeled and chopped
  • 2 teaspoons sea salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon dried thyme
  • 1 1/2 pounds smoked salmon
  • 3 slices black pepper bacon cooked and chopped
  • 2 tablespoons arrowroot
  • 2 tablespoons water


  • Melt the coconut oil in a large saucepan with a tight-fitting lid over medium-high heat.
  • Add onion, garlic, celery and carrots; cook and stir for 4 minutes or until onion becomes translucent. Stir in remaining ingredients; bring mixture to a low bowl then reduce heat to medium, cover and cook for 8 minutes. Reduce heat to low and simmer for 10 minutes or until turnip is soft.
  • In a small bowl or cup, combine arrowroot starch and water; stir into chowder then bring to a slow boil and cook until slightly thickened. Serve.


SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette. NUTRITION: per serving: 744 Calories; 53g Fat; 42g Protein; 31g Carbohydrate; 7g Dietary Fiber; 43mg Cholesterol; 2858mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fruit; 9 Fat. Points: 20
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