Salmon and Broccoli Chowder
Serves 420 mins prep22 mins cook
This easy recipe shares how to make a creamy cauliflower-based chowder and a pasta dish using the same ingredients, with options for salmon or chicken. Both meals are dairy-free and suitable for Whole30. The chowder is rich and filling, blending cauliflower and broth, while the pasta is simple to serve with the same base. Perfect for a rainy day!
0 servings
What you need
Instructions
1: Boil one head of cauliflower in 4 cups of broth for about 12 minutes. 2: In a separate pan, sauté 2 teaspoons of ghee/oil/butter and add one chopped onion and 5 cloves of chopped garlic over medium heat for 3-4 minutes, then turn off the heat. 3: Blend the cauliflower and broth until smooth. 4: Add the blended cauliflower mixture to the onion and garlic, along with 1/2 cup of full-fat coconut milk, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 3 tablespoons of dried chives, 1 teaspoon of coconut aminos, and one bag of frozen broccoli. 5: Bring to a boil and reduce to a simmer for about 10 minutes. 6: For pasta, serve the mix as is over cooked pasta. 7: For chowder, add 1/2 pound of frozen salmon and 1 cup of chopped potatoes when incorporating the other ingredients.View original recipe