October is National Seafood Month, and while I haven’t done a lot on the topic, I’m going to round off the month with this recipe for salmon chowder that I made last night. First of all, let me assure you that while the thought of making salmon chowder might sound time consuming, it’s not. In fact, it’s pretty damn easy and with the fall air, it’s a hearty soup that’s creamy, yes, but since this is non-dairy it won’t give you that bloated feeling the next morning. So eat it at your heart’s content.
As for the salmon … I will only use wild-caught and usually use what I have in my freezer, but canned is fine too so long as it’s responsibly sourced like Wild Plant’s sockeye or pink. Very, very good! Also, I like to add just a bit of smoked salmon because it enhances the flavor and truly distinguishes this soup from other seafood stews and from clam chowder.
As for the variations, well, there’s a lot. Some recipes use creamed corn, I prefer the canned or frozen kernels or cut right off the cob. As for the potatoes, I like to use golden ones and I don’t peel them. Also, some use evaporated milk. I used a combo of plant-based half and half and cream. And then of course, many use chicken stock or seafood stock, I prefer vegetable broth with a little clam juice. One other note, dill is absolutely (IMO) a much needed and necessary ingredient. I’ve made this with Italian seasoning because I didn’t have any dill, and though it tasted good, it just wasn’t good enough. If that makes sense. So no matter what kind of corn or what kind of potatoes you use, you must have dill. And that’s that.
Salmon Chowder (DAIRY-FREE!!)
PREP TIME: 30 minutes | COOK TIME 45 minutes
- 1 medium sized onion, chopped
- 2 stalks celery, chopped
- 3 tsp garlic, minced
- 1 TBS olive oil
- 2 cups vegetable broth
- 1 cups plant-based half and half
- ½ cup clam juice
- 1 cup plant-based cream
- 1 ½ cups potatoes, cut
- ¼ cup fresh dill, OR 1 TBS dried
- 1 bay leaf
- 1 can corn
- 1 ½ cups salmon, cooked in chunks
- ½ cup smoked salmon, flaked
Saute onion, celery and garlic in oil over medium heat for about 5 minutes, or until softened and somewhat translucent. Add broth, half and half, clam juice, potatoes, bay leaf and dill and simmer until potatoes are cooked, about 15 minutes. Add cream, corn and salmon and cook for another 5-10 minutes over low heat. Let sit for 10 minutes, then serve with crusty bread or whatever else floats your boat : ) Enjoy!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )
To learn more about the “Almost Vegan, Plan-Based Diet and Lifestyle Boot Camp,” we’ve launched, download the media kit as a PDF or open the “About” page from the menu and select “Media Kit” to view it in its entirety. Questions? Press@ShaunaNosler.com | Press@Gastro-Licious.com
Google clam chowder recipes, you will be overwhelmed with the variations–so just stick with this one and you’ll be happy as a clam ; )
No, it’s not a vegan or even “almost” vegan recipe, but it’s delicious & much healthier than beef Wellington. TRY IT!!
Learn how to bake salmon—three ways, each one perfectly fabulous!