Dairy Free Salmon Chowder
Total time50 min
Prep time15 min
Cook time35 min
4.6(25)
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Learn more →Ingredients
4 servings
For the chowder
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 1 lb yukon gold potatoes, peeled and cut into ¾-inch cubes
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 ½ cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 ¼ lb fresh salmon fillet, skin removed, cut into 1-inch pieces
- 1 tsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- 1 tsp salt, or to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the carrots and potatoes and stir to coat with the butter. Sprinkle the flour over the vegetables and stir continuously for 1 minute, until the flour is absorbed and no dry patches remain.
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