Low carb seafood chowder with curry

Ingredients:

• 2 tbsp butter
• 6 oz. thinly sliced leeks
• 7 oz. (1¹⁄₃ cups) red bell peppers, cut into bite sized pieces
• 3 garlic cloves, finely chopped
• 1 red chili pepper, finely chopped
• 1½ cups coconut milk
• 1 cup heavy whipping cream
• 3 tbsp curry powder
• 1¹⁄₃ lbs salmon, boneless fillets, cut into 1″ (2.5 cm) cubes
• 6 oz. peeled and cooked shrimp
• ¼ cup (¹⁄₁₀ oz.) fresh dill
• salt and ground black pepper, to taste

Instructions:

1. Melt butter in a large pot. Fry leek, bell pepper, garlic, and chili over medium heat for about 7 minutes.
2. Add coconut milk, heavy whipping cream, and curry. Cook for a couple of minutes stirring occasionally.
3. Add salmon and season with salt and ground black pepper. Simmer for about 10 minutes or until the salmon is just cooked.
4. Add shrimps right before serving and garnish with dill.