Wild-Caught Salmon & Shrimp Chowder

It really surprises me that I am sitting in front of the computer right now instead of being completely zonked out in bed.  This morning was absolutely brutal.  Contrary to what you might be thinking – I don’t think it was springing forward that caused me to wander around work this morning like a zombie.  If I had to guess, it was a mixture of things.  First off, due to fighting a cold the last few days my sleep has been less than sound.  Also, after our tiring quick turn-around trip to Dallas I did not take a nap, like Jason did, but instead stayed up way later than I usually do…to do what?  Oh yeah, eat ice cream.  I ate a bunch of Chocolate Almond-Butter Ice Cream and then got about 5 hours of sleep…woke up at 5 am, feeling like it was only 4 am and simply dragged all day long.  It wasn’t just a matter of feeling tired; I felt…drunk!  My entire body hurt; my legs were aching at every joint and my thoughts were foggy.  Pretty sad what sugar and lack of sleep can do to you.  Am I being dramatic?  No, I don’t think so…and I am not exaggerating either.  The thing is that my body is not accustomed to such things — when it is you are dragging all the time, you just don’t realize the severity of it.  Moral of the story?  Get lots and lots of good quality sleep and don’t be dumb like me by eating a bunch of ice cream right before bedtime.


Anyway, after work today I stopped by the store to get a few things until my next day off.  On my next day off is when I will complete my grocery list for the upcoming week.  It was no Whole Foods, let me tell you.  I feel like I know the difference now…and knowing that there is so much more and that new exciting options are out there…well, it saddens me.  Oh well.  I love my little Village Foods market and my Farm Patch Farmer’s Market; we do what we can.  Oh, but don’t think we don’t find exciting things sometimes because we did today!  Speaking of which, my weekly menu will actually be updated later tonight.  There are a few changes that are being made due to finding some unexpected things today.  We stumbled upon some fresh veal shanks, as well as some lamb arm chops.  I had to get them.  Rather than spending more money to buy the things I had originally planned for — we’re going to make some substitutions.

And now — tonight’s dinner stayed the same.  It was wonderful, and different.  The cauliflower is perfect at substituting the typical white potato you’d find in a chowder and what I liked most was the creaminess of the sauce.  It’s definitely thickened like a chowder but it was so incredibly creamy with the coconut milk and butter base.  Hope you try it out for yourself!



  • 1 can of full-fat coconut milk, 14 oz
  • 3 tbsp. pastured butter
  • 3 c. organic chicken broth
  • 1 lb. wild-caught salmon, skin removed and cubed
  • 1/2 lb. wild-caught shrimp, peeled and deveined
  • 1 head cauliflower, florets cut and separated
  • 2 carrots, sliced
  • 2 tsp. fresh ginger, minced
  • a few fresh basil leaves
  • 1 tsp. red curry paste
  • a few shakes of your favorite hot sauce (mine is Chalula!)
  • salt and pepper to taste



  1. Combine coconut milk, butter, broth, salmon, cauliflower, carrots and ginger in a large soup pot over medium-high heat.
  2. Once the mixture comes to a boil, add your basil, curry paste, hot sauce, salt and pepper.
  3. Cover soup pot, turn heat to medium and continue to cook for about 15 minutes.
  4. Add shrimp and cook an additional 5 minutes.
  5. Serve warm with some fresh basil on top, and sprinkle some more hot sauce if you’re like me!

The soup is extremely filling.  It’s nice and comforting and pairs well with a fresh, crisp side.  We had our chowder with a Shaved Asparagus Salad.

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One Response to “Wild-Caught Salmon & Shrimp Chowder”

  1. Sherrie says:

    Just wondering if the calorie breakdown is on the food. Did not see, had the chocolate peanut butter ice cream tonite
    Excellent. But how many calories I track in fit pal

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