INGREDIENTS:

• 1/2 brown onion diced
• 2 cloves garlic chopped
• 4 salmon filets (no bones)
• 1 celery stalk diced
• 2 turnips cut into1 inch cubes
• 4 cups chicken stock
• 1 cup coconut milk (full fat)
• 1/2 tsp. curry powder
• 1 tsp. dried parsley
• 1/2 tsp Celtic sea salt
• freshly cracked black pepper

METHOD:

1. In a large frying pan heat coconut oil and pan fry salmon until just flaky, set aside.
2. Sauté onions, garlic, celery, and curry powder together in a large pot until onions are translucent
3. Add stock and turnips and parsley and cook on a medium heat until soft
4. Add coconut milk and stir til combined
5. Transfer to blender and flake salmon into chowder and check for bones
6. Blend until smooth and season to taste