The flexitarian prescription

I have been craving this for weeks. And 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 though it’s a hearty soup that’s creamy, since I used a non-dairy cream, it doesn’t give you that bloated feeling the next morning. So, eat it to 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 red ones and I don’t peel them. Also, some use evaporated milk. I used Country Crock’s plant-based cream. And then of course, many use chicken stock or 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 seafood stock or broth
• 1 cups plant-based half and half
• ½ cup clam juice (but not if you don’t have it)
• 1 cup plant-based cream
• 1 ½ cups red potatoes, cut
• 2 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

In a large Dutch oven, boil your cut potatoes for about 10 minutes or until almost done, set aside. Sauté onion, celery and garlic in oil over medium heat for about 5 minutes, or until softened and somewhat translucent. Add all ingredients except liquid and stir together. Add stock/broth and bring to a simmer, cook for 15 minutes. Add cream and cook for another 5 minutes over low heat. Let sit for 10 minutes, then serve with crusty bread or whatever else floats your boat : ) Enjoy!