Salmon Sweet Potato Chowder

Updated: Jul 25

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, removing the skin to discard, 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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