Hypfoods Savory Salmon Chowder
1 bag Cascadian Farms Organic Tater Tots
pound OR ½ of cubed red potatoes, boiled and drained
1/2 pound sliced bacon (hormone-, chemical-,gluten-free)
1 cup unsweetened almond milk (vanilla flavor is okay here)
1 1/2 pounds salmon fillet (the tail section has fewer bones), skinless & cut in 1-inch cubes
Begin by lining two cookie sheets with foil.
Place the potatoes in one cookie sheet.
Place a cake cooling rack in the other and lay out the bacon on the rack.
Keep an eye on the bacon drippings that they don't overflow the pan.
Add salmon, Sauté the fish gently, turning each piece carefully,
Check the roasting process
Remove the sautéed salmon to a warm bowl
Add the wine to the skillet.
Deglaze the pan
Place a heavy dutch oven on medium heat
Add the lite coconut milk and the almond milk.
Then simmer for 5 mins or so.
Meanwhile, place the potatoes and the bacon in a food processor
Shred to a consistency like chopped nuts.
Add the shredded potatoes and bacon to the dutch oven,
Along with the tea, the thyme, and the wine/pan drippings from deglazing.
Simmer for another 5 minutes,
Or chopped avocado (choosing avocado increases cholesterol exposure in this dish).