Hypfoods Savory Salmon Chowder

• 1 bag tater tots Cascadian Farms Organic
• 1/2 red potatoes cubed, boiled and drained
• 1/2 pound bacon sliced, hormone-, chemical-,gluten-free
• 1 teaspoon lemon thyme finely chopped fresh organic
• 1 bay leaf organic
• 2 cups lite coconut milk organic
• 1 cup unsweetened almond milk vanilla flavor is okay here
• 1 cup dry white wine herbacious medium
• 1 cup bija steeped, Cold Stop tea, or a low caffeine green tea if Bija is not available
• 1 1/2 pounds salmon fillet the tail section has fewer bones, skinless & cut in 1-inch cubes
• 1/2 teaspoon seasoning salt Kathy Casey's Dish D'Lish French, or blend of your choice

1. Begin by lining two cookie sheets with foil.
2. Place the potatoes in one cookie sheet.
3. Place a cake cooling rack in the other and lay out the bacon on the rack.
4. Bake both at 425 degrees until browned and crispy,
5. Keep an eye on the bacon drippings that they don't overflow the pan.
6. Add a little olive oil and a little walnut oil to a heavy skillet and heat to medium.
7. Add salmon, Saute the fish gently, turning each piece carefully,
8. Until each has turned an opaque pastel color on all sides.
9. Check the roasting process
10. Turn the bacon slices over to brown on the second side.
11. Remove the sauteed salmon to a warm bowl
12. Add the wine to the skillet.
13. Deglaze the pan
14. Remove the skillet from the heat.
15. Place a heavy dutch oven on medium heat
16. Add the lite coconut milk and the almond milk.
17. Heat gently to a low boil,
18. Then simmer for 5 mins or so.
19. Meanwhile, place the potatoes and the bacon in a food processor

tater, red potatoes, bacon, lemon thyme, bay leaf, lite coconut milk, unsweetened almond milk vanilla flavor, white wine, tea, salmon fillet, salt

Taken from www.yummly.com/recipe/Hypfoods-Savory-Salmon-Chowder-1661252 (may not work)