Description
Dairy Free Salmon Chowder is a hearty soup bursting with flavor. It is simple to make, in only 35 minutes. The flaky, tender salmon is accompanied by potatoes, sweet corn, and dill. We use creamy cashew milk to replace heavy cream. This soup is perfect for an easy weeknight meal, or it is special enough to serve to guests.
Ingredients
- 3 tablespoons olive oil
- 1 white onion, chopped
- 3 leeks, white/light green parts only, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 3 tablespoons gluten free all-purpose flour
- 1 cup dry white wine (such as Chardonnay, Pino Grigio, or Sauvignon Blanc)
- 4 cups vegetable stock (can sub fish stock if you have access to a good quality fresh stock)
- 3 Yukon gold potatoes, peeled and cut into cubes
- 1 cup frozen sweet corn (can use fresh if in season)
- 1 pound wild-caught good quality boneless salmon, cut into 3/4 inch chunks*
- 1/2 cup unsweetened, unflavored cashew milk
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Heat a large stew pot or Dutch oven over medium-low heat. Add the oil to heat it. Add the onions, leeks, and carrots. Saute for 5 minutes, or until tender. Add the garlic and saute for 1 minute.
- Add the all-purpose gluten free flour and cook for 3 minutes, stirring constantly. The flour should be a light brown color and the raw flour smell should be cooked out.
- Add the white wine. Deglaze the bottom of the pan using your spoon to scrape up all the stuck- on bits at the bottom. Turn your heat up to high and bring the white wine to a boil, allowing the alcohol to cook out.
- Keeping the heat on high add the vegetable stock and the potatoes. Cover and allow it to come to a boil. Reduce to a simmer. Simmer covered for 6 to 8 minutes, or until the potatoes are fork- tender.
- Turn the heat up to high and add the frozen corn. Allow it to defrost, about 2 minutes.
- Turn the heat down to medium-low and stir in the salmon and the cashew milk. Allow the salmon to cook all the way through, about 3 minutes. The salmon should be opaque, firm to the touch and flaky when it is cooked. Be careful not to overcook the salmon; it will turn rubbery. Once the salmon is cooked, immediately remove the pot from the heat.
- Stir in the dill and salt and pepper. Taste and adjust the seasoning as needed.
- Ladle into bowls and serve immediately. Garnish with extra dill, if desired.
- Store leftovers in the fridge for up to 5 days. Reheat leftovers slowly/gently, being careful not to make the salmon rubbery.
Notes
*For the salmon, skin removed is best, if possible. I didn’t have a chance to ask my butcher to remove the skin from the salmon, so I kept the skin on my salmon and liked the results. If you are slicing the salmon with the skin on, it can be tricky to do, even with good knives. This may sound strange but I found it easiest to cut my salmon using my kitchen shears. Resourceful!
Recipe is heavily adapted from Martha Stewart.
