Dairy Free Salmon Chowder

Total time50 min

Prep time15 min

Cook time35 min

Tender chunks of fresh salmon simmer in a rich, hearty broth alongside sweet carrots and cubed Yukon Gold potatoes, gently seasoned with fresh thyme for a cozy, comforting bowl. The onions get softened right in the pot before the vegetables join in, building layers of savory flavor from the ground up. Fresh parsley and a scattering of chives brighten every spoonful, and the salmon stays perfectly tender, flaking apart with just the right texture. This one comes together on the stovetop in a single pot, making it an easy weeknight option that still feels special enough for company. It's a genuinely satisfying chowder to add to a dairy free rotation, especially when the weather calls for something warm and filling.

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Ingredients

4 servings

For the chowder

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use 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 tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup heavy cream
Chef's tip
Use 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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