Dairy-Free Salmon Chowder
This Dairy-free Salmon Chowder is creamy and filled with flavor. It's a healthier and tastier version of your traditional chowder. Your family will absolutely love this!
Ingredients
- 2 cups chopped/cubed wild-caught salmon (uncooked)
- 1 cup raw cashews
- 1 cup hot water
- 2 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced or chopped
- 1 medium-sized onion, chopped
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 1/2 cups sweet potatoes, cubed you can use baby potatoes, halved, instead
- 4 cups no-salt added chicken broth
- 8 dried bay leaves (or 4 fresh)
- 1 tbsp fresh thyme
- 1/2 + 1/4 teaspoon salt, divided
- 1/4 + 1/8 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- In a glass jar, add the cashews and hot water. Cover and let soak for 30 minutes. Use this time to prep the other ingredients.
- In a medium-sized pot or dutch oven, heat one tablespoon of oil on medium heat and add the onion and garlic. Reduce heat and saute on low for 8-10 minutes. Add the carrots and celery and saute for 5 minutes. Lastly, add the sweet potatoes and saute for another 5 minutes. During this process, stir the veggies frequently so that they don't burn onto the bottom of the pot.
- Add the broth, bay leaves, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Cover and bring to a boil. Reduce heat and let veggies cook for 10 minutes.
- While the veggies are cooking, prepare the salmon. In the frying pan or cast iron skillet, heat up the remaining tablespoon of oil on medium-heat. Add in the salmon and sprinkle on the smoked paprika, garlic powder and remaining salt and pepper. Reduce heat to low and cook for about 15 minutes, or until the salmon is cooked through.
- While the salmon is cooking, add the soaked cashews and water to a blender, and blend on high until smooth and creamy.
- Once the veggies have cooked for 10 minutes, pour the cashew cream into the pot and stir until combined. Add in the cooked salmon and stir to combine. Cover and let simmer for 5 minutes.
- Remove the bay leaves and serve immediately.
- Store up to 3-4 days in the fridge.