Dairy-Free Salmon & Corn Chowder

Serves: 8 people
Hands-on time: 30 min
Total time: 40 min

This recipe is a mashup of two recipes I found online.  One was regular clam chowder but made with coconut milk, and the other was regular salmon chowder with creamed corn.  They both sounded awesome so I made a mix of the two recipes and changed the onions into leeks because I had some in my refrigerator and wanted to use them up. I also had homemade seafood stock in my freezer, but a good quality pre-packaged seafood stock will do just fine. Also, I wasn’t a huge fan of the lemony undertones so I’d probably omit the lemon next time, but if you like your chowder lemony go ahead and add it.

Ingredients

• 2 tablespoons coconut oil
• 1 cup each chopped celery, leeks and cauliflower
• 2 garlic cloves
• 2 cups uncooked diced peeled potatoes
• 16 oz seafood stock (homemade or packaged)
• 1 tsp salt
• fresh ground pepper
• 1 tsp red pepper flakes
• 1 Tbsp fresh chopped thyme
• 1 can (14-3/4 ounces) cream-style corn
• 2 cans light coconut milk
• 1 Tbsp coconut flour
• 1/2 to 3/4 lb cooked salmon, chopped
• Juice of one lemon (optional)
• 2 Tbsp fresh chopped parsley

Tools

• medium sharp chef’s knife
• large cutting board
• large saucepan (4-5 qt)
• spoon or spatula
• soup ladle
• 1-cup dry measuring cup
• set of measuring spoons

Directions

1. Trim and chop celery and leeks (see tips below); add to pot with 1 Tbsp coconut oil. Turn heat to medium-high and saute, stirring often until vegetables are tender, about 5-6 minutes.
2. Chop garlic and add to pot and saute for 30 seconds or so (no longer than a minute).
3. Chop potatoes and cauliflower.
4. Add broth, lemon (if using) and coconut flour and stir until flour is dissolved.  Add potatoes, cauliflower, salt, pepper, red pepper flakes and thyme and bring back to a boil. Reduce heat; cover and simmer for 20 minutes.
5. While broth is simmering, coarsely chop the salmon and set aside. Chop the parsley and set aside.
6. Stir in the corn, coconut milk and salmon. Simmer for 15 minutes or until heated through.
7. Ladle into shallow soup bowls and sprinkle with parsley.
8. Great served with whole grain rolls and a little butter or spread.

Tips and Timesavers

• Here’s an easy way to chop fresh herbs.
• How to prepare leeks for soups and stews.

Nutrition (g)

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Photos

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