Few things make me ok with the idea of it being winter like a good chowder. I came across a traditional seafood chowder recipe that looked really good so I experimented with it a few times to clean it up, and here’s what I got. It’s dairy and gluten free, and I don’t think anyone would be able to tell. When I’ve made it for Kelli and we’ll double this recipe, put one half in the fridge and another in the freezer just so we can enjoy it a little longer.
Have some fun with what vegetables you use. Potatoes are a common one for chowders, but I’ve had more fun experimenting with different types of squash that I’ve never used before (buttercup, ambercup, red kuri, etc). Yeah, they’re a crap load of work, but when you have the time, they’re worth it. If you’re using a hard squash variety that needs more cooking time, follow the directions for potatoes. Otherwise, peel and dice them up and add them with the broth.
2 medium sweet potatoes or yams, peeled
2 carrots, peeled
1 stalk celery, diced
1 medium yellow or white onion, diced
1 teaspoon extra-virgin olive oil
4 tablespoons brown rice flour
1 cup almond milk
1 32-oz container vegetable broth
2 6-oz cans salmon packed in water, without bones or skin
Sea salt and fresh ground black pepper, to taste
1 tbsp dill, chopped
Place potatoes and carrots in a medium sauce pan and cover with water. Boil on medium heat for approximately 10 minutes. Drain and run under cold water over. Let cool for 5 minutes. Remove potatoes and carrots and dice.
While waiting for them to cool, heat a large stockpot over medium-high heat for 2 minutes. With a splash of olive oil, add celery and onion and sauté for 2 minutes or until onions become translucent.
Add oil and flour, whisking briskly. Add milk, whisking in a 1/4 cup at a time.
Add broth and cook for at least 5 minutes. If you’d like to thicken the soup more, add more flour a teaspoon at a time.
Add salmon, diced potatoes and carrots and stir in. Reduce heat to medium-low and let simmer for at least 10 minutes. Season with salt and pepper.
Remove from heat and let cool for 10 minutes.
Stir in dill and serve.
Makes roughly 8 servings