Creamy Salmon Chowder

Ingredients

• 2 tablespoons of olive oil
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1 red bell pepper, diced
• 3 cups of chicken broth
• 3 cups of potatoes, diced
• 1 can of coconut milk
• 2 tablespoons of fresh thyme
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of ground black pepper
• 1 pound of fresh salmon, skinless and boneless, cut into cubes

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper and cook until the vegetables are soft and fragrant, about 5 minutes.
2. Add the chicken broth, potatoes, coconut milk, thyme, paprika, sea salt, and black pepper to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
3. Add the salmon to the pot and simmer for an additional 5 minutes, or until the salmon is cooked through.
4. Serve the chowder warm with your favorite toppings (such as crumbled bacon, green onions, and shredded cheese). Enjoy!

Interesting Facts

• This chowder is a great way to get your daily dose of omega-3 fatty acids. Salmon is a great source of omega-3s, which can help reduce inflammation and improve heart health.
• Coconut milk is a great vegan alternative to heavy cream. It adds a creamy texture to the chowder without the saturated fat.
• This chowder can be made in advance and stored in the refrigerator for up to 3 days.