Thursday, July 12, 2012

Salmon-Edamame Coconut Chowder

L.A is burning up right now but as strange as I am, I crave for a bowl of some good chowder! So, I have decided to make Salmon Chowder for supper.
Instead of heavy cream, I used coconut milk and coconut oil for the more exotic summer flavor and YES, they are healthier than cream and butter.   Also, I’ve added some Edamame for no other reason but just for the love of Edamame beans.  And exactly what I was hoping for, the chowder turned out great with the light summer tastes of the coconut milk.   It's so light, tasty, and healthylicious! 

What you need:

1 12-oz Salmon fillet, skin and bone removed and cubed
1/2 cup coconut milk
3 cups chicken broth or water
1 cup potatoes cut into small cubes (any kind of your favorite potatoes)
1/2 cup carrot, cut into small cubes
1/4 cup shelled frozen Edamame beans, thawed 
1/4 cup celery chopped
1/4 cup white onion finely chopped
2 cloves garlic finely chopped
2 tbsp coconut oil or olive oil
2 tsp sugar
1 tsp salt
1 tbsp all-purpose flour
1/4 cup parsley, finely chopped
2 tsp red wine vinegar
2 tsp Tabasco hot sauce
1/8 tsp ground cumin
1/8 tsp ground black pepper

How to: 
- Over medium heat, sauté garlic and onion in coconut oil until soften, whisk in salt and flour and gradually add chicken broth
- Add carrot, celery, and potatoes and reduce heat to simmer uncovered for about 8-10 minutes until the entire vegetable are tender
- Season with sugar, cumin, black pepper, and add Edamame and salmon and let it cook for another 5 minutes or until the salmon is just cooked through
- Stir in coconut milk and turn off the heat immediately, then stir in red wine vinegar, Tabasco hot sauce and chopped parsley


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