This chowder builds its base entirely from real, whole-food ingredients, so it settles into a Paleo kitchen with ease. Onion, celery, and garlic get bloomed with turmeric and smoked paprika until fragrant, then simmered with tender sweet potato cubes until they turn creamy at the edges. Full-fat coconut milk gives the broth its rich, silky body, while chunks of salmon poach gently right in the pot until just opaque and flaky. A finishing splash of lemon juice and a generous handful of fresh dill brighten the whole bowl before serving. It's a warming, nourishing one-pot dinner that fits neatly into a Paleo rotation, especially with a lemon wedge squeezed over the top.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic, turmeric, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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