Gluten Dairy Free Smoked Salmon Chowder

Ok so I have a confession, I have food intolerances.... this is quite a sad thing. Alas for me there is no eating of beef, eggs, certain dairy (cow's milk anything softer than cheddar), asparagus, pineapple, banana, gluten,  or gasp...oysters (thats a sad thing for a daughter of Dionysus). I found all this out in late June. My acupuncturist (who is a goddess) had a theory that I had allergies and referred me to a naturopath (who is also amazing by the by... and if you want either of their info let me know). He confirmed after testing that I should not eat (or should at least severely limit my eating of) the previously mentioned items. Thank all the divinities that I can still have pork.

So that has lead to some creative cooking on my part.

Today I had a craving for smoked salmon chowder, the usual recipe for this contains several things, flour and copious amounts of cream, milk and butter which I should not have. So I came up with the following:

1 - Shallot
1/2 - Red Onion
4 - cloves Garlic
4 - slices smoked bacon
1 - piece smoked salmon (I used sockeye) it was probably about 1/2 lb next time I will use more
1 - 1/2 gallon carton of SoDelicious Coconut Milk Plain (So far it tastes the most like milk to me)
6 - medium sized potatoes
Salt to taste
Pepper to taste
Paprika to taste
Dill to taste
Cayenne to taste

Prep:

Slice up your bacon into small pieces.
Chop up your onion, garlic, shallot. Peel and cut your potatoes into medium bite sized pieces.
In a 3 quart pot (I prefer one that is wider than deeper) sauté your bacon till it is mostly crispy (remove from pan to plate with a spoon, leaving all the tasty oil in the pan ( so it wont over cook)
Sauté the onion, garlic and shallots till opaque, put potato pieces in the pot and sauté for a minute.
Pour in Coconut milk
Break up the salmon into the soup.
Season to taste with the salt, pepper, paprika, dill and cayenne (or whatever other seasonings you like)

Bring to Boil, then reduce temperature to a simmer for about 1 hour. Stirring now and then. By the end of the hour the potatoes should be soft. I then used a hand held mixer to run through the soup and mash the potatoes up. You can use an emulsion blender but this will puree the bacon and salmon as well.

Simmer away for about another hour so the liquid reduces and you have a nice thick creamy soup.

Adjust spices as needed.