Smoked Salmon Chowder

On my recent trip to the Enchantments, I had this tasty dish for one of my dinners. What a treat! I’m a big fan of smoked salmon, and feel lucky to have a great smokehouse about a mile from my house. This dish delivers the savory and creamy sides of chowder nicely, and while coconut milk doesn’t make a heavy soup like you might get with cream from cows, it is simply delicious. If you want a thicker soup, you could increase the dried coconut milk.

Wait… dried coconut milk? Yesss!

I searched high, low, and in-between for a dried coconut milk that has no corn or casein (dairy) as a stabilizer. I finally hit upon one brand that uses tapioca maltodextrin (from cassava, also called yuca or manioc) instead of corn and/or casein. Bingo! If you can’t get your hands on smoked salmon, you could substitute regular salmon and add in some extra spices of choice to sub for the smoked flavor.

Smoked Salmon Chowder

Makes one serving

Ingredients:
1/2 cup dried smoked salmon (or 1 single-serving package of smoked salmon)
* check the smoked salmon ingredients carefully for non-AIP/Paleo ingredients!
1/3 cup dried mixed veggies (I like shredded carrots, onion and zucchini – they rehydrate faster than sliced or diced)
1/2 cup dried coconut milk
handful of dried kale, crushed
1/4 tsp dried lemon zest
1 tsp dried dill
1 tsp AIP-friendly curry mix (see recipe below)

Bring Along To Add In Camp:
1 tsp coconut oil
sea salt to taste
optional: black pepper to taste (NOT AIP)

For Side Dish:
1 serving dried sweet potato mashers or zucchini noodles

AIP-friendly Seedless Curry Mix from feedmerachel.com:
* this makes about 4 Tbs or 1/4 cup of Curry Mix *
1/2 Tbs granulated garlic
1/2 Tbs granulated onion
1/2 Tbs turmeric
1 tsp dried cilantro
1 tsp dried basil
1 tsp dried dill weed
1 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp ground clove
optional: 1/2 tsp black pepper (NOT AIP)

Instructions:
1. At home, mix all ingredients except coconut oil, salt and pepper in a ziploc bag. If you are using packaged salmon instead of dried, bring it in the package and add at camp.
2. In camp, place the ziploc ingredients in a pot, add water to cover the mix, cover pot, and let sit for 10 minutes.
3. Bring soup to a full boil, turn off heat and let sit for another 5-10 minutes. Ideally, cover the pot with a cozy to keep it warm. Add water if desired.
4. Before serving, add coconut oil, pepper (NOT AIP), and salt.

Serve with a side of sweet potato mashers or some zucchini noodles.

Click below for easy print-out version of campsite instructions