Salmon Chowder (Lactose-Free, with Dill)
Description
You’d think it wouldn’t be necessary to add another salmon chowder to my mix but the coconut milk and dill really make this something! Passed on from a friend of a friend, the recipe is basically from here, but I use fresh salmon and amped up the vegetables and dill – enjoy!
Ingredients
2 T. olive or avocado oil
1 medium onion, diced AND 2 stalks of celery, diced
2 cloves of garlic, finely minced
1 large Yukon Gold potato, peeled and cubed, about 2 cups AND 2 large carrots, diced
3 to 4 c. good chicken broth – start with 3 cups
~1 1/2 lbs. skinless, bite-sized salmon
1 can (560 mL) coconut cream
1 T. + chopped fresh dill (plus more for garnish if you wish)
salt AND freshly ground pepper to taste
optional – 1 can (341 mL) kernel corn, drained or undrained, you decide (the liquid adds a titch of sweetness)
Instructions
Heat up the oil in a large saucepan, add the onions and celery (with a light sprinkling of salt) and saute for a few minutes until softened, then add in the garlic and cook for another quick minute. Toss in the potatoes and carrots, stir to coat well and saute for a few minutes more.
Pour in 3 cups of the chicken broth, bring the mix to a boil and then reduce to a simmer until the potatoes are just tender. Scrape in the coconut cream and carefully add in the salmon, mix well, and then bring back to a simmer for 10 minutes or so. Add in the dill (we think this is very delicious with lots of dill), taste for seasonings, add in the corn (if using), give it a minute to warm through, and then serve as you wish!
