Salmon Corn Chowder with Coconut Milk
Ingredients
- 1 quart low-sodium vegetable broth
- 6 cups water
- 1 salmon steak (about ¾ pound)
- 5 cups frozen corn
- 2 Tbsp olive oil
- 1 medium onion (thinly sliced)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 2 medium zucchini (chopped)
- 2 cups frozen green peas
- 1 can (14 oz/398 ml) full-fat unsweetened coconut milk
- ½ Tbsp garlic powder
- salt to taste
- 1 cup chopped fresh parsley
- 1 cup chopped fresh dill
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