• Molly Levin Rouse

Salmon Sweet Potato Chowder

This recipe is another one that a client introduced me to, and then I altered it. I've been craving it and making it a lot this winter. So creamy and comforting, with lots of veggies and protein - its a one pot/one bowl dinner! Perfect for postpartum...



Ingredients

2T oil, ghee, or butter Salt and pepper to taste 1 chopped onion (leave this out if your baby is sensitive to alliums in your breastmilk) 1 chopped sweet potato (any type/color. Garnet Yams and White Japanese sweet potatoes work well) 2-3 chopped zucchini 1 qt bone broth 1 pound of salmon 1 bag of frozen corn kernels (optional) 1 can coconut milk optional- fresh cilantro



Instructions

  1. Melt oil in a soup pot.

  2. Add chopped veggies, salt and pepper, and cook until soft.

  3. Add broth and bring to a boil.

  4. Add salmon on top of soup.

  5. Cover and cook for a few minutes until the salmon is done.

  6. Remove the salmon and purée the veggies and broth. I use an immersion blender or dump it all into a regular blender)

  7. Shred the salmon and add it back into the soup.

  8. Add corn and coconut milk.

  9. Stir well.

  10. Serve hot with a sprinkle of fresh cilantro

  11. Savor and enjoy!

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Life Beyond Birth provides support for expectant parents, and new babies & their families, online and in-person. Find a class or contact Molly at www.lifebeyondbirth.com.

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