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bowl of soup with spoon.

Healthier Salmon Chowder (Dairy-Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 38 reviews
  • Author: Alexis Joseph
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

The best creamy healthier Salmon Chowder packed with corn, potatoes, and cauliflower. The ultimate cozy, lightened up soup perfect for a cool-weather lunch or dinner. Super easy and packed with protein and veggies, plus it's dairy-free. On the table in 45 minutes, this soup tastes like it came from a restaurant!


Ingredients

Units Scale
  • 3/4 cup raw cashews, soaked
  • 2 tbsp butter or extra virgin olive oil
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 3 medium carrots, diced
  • 2 cups cauliflower florets, chopped into bite-size pieces (can sub 1 red bell pepper)
  • 4 cloves garlic, minced
  • 2 medium Russet or gold potatoes, peeled and chopped (2 cups)
  • 1 1/2 cups corn
  • 4 cups broth (vegetable, seafood, etc)
  • 1 lb skinless wild salmon fillet, cut into 1-inch pieces (or 1-15oz can salmon, drained, bones and skin removed)
  • 1 tsp dried dill (I used this, or 2-4 tbsp chopped fresh dill)
  • 1 tsp fine sea salt (more to taste) + freshly ground black pepper
  • 1/2 lemon, juiced

Instructions

  1. Place cashews in a small bowl and cover with water. Set aside to soak.
  2. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, celery, carrot and cauliflower plus a pinch of salt and pepper and cook for about 5-7 minutes, stirring often, until the vegetables soften. Add garlic and cook for another minute.
  3. Add potatoes, corn, and broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes, or until potatoes are fork tender.
  4. Meanwhile, drain and rinse cashews. Blend with 1 cup water in a high-speed blender or Nutribullet until completely smooth and creamy. Set aside.
  5. Stir salmon into soup. If using fresh salmon, cook for just a few minutes, or until opaque and cooked through. You don't want to over-cook it! Remove pot from heat. 
  6. Stir in cashew cream along with dill, salt, and pepper to taste. Add lemon juice to bring it all together and enjoy!

Notes

Instant Pot directions: Follow step 1. Press "Sauté" and add olive oil. Once hot, add onion, celery, carrot and cauliflower plus a pinch of salt and pepper and cook for about 5-7 minutes, stirring often, until the vegetables soften. Add garlic and cook for another minute. Add potatoes, corn, and broth. Cook on high pressure for 9 minutes then quick release any remaining pressure. Carefully remove lid proceed with steps 4-6.