Saturday, November 10, 2018

gluten-free and dairy-free muy delicioso salmon chowder: perfect for a rainy fall day

Canned salmon is something I keep on hand at all times for soup or salmon croquettes, and I found this recipe kind of recently that we all enjoy.

But I do it differently, partly because I don't use dairy milk and cheese, but also because it's hard to find dill here and I haven't tried to grow any. Here's what I do.

You'll need:

  • potatoes, carrots, onions, celery, garlic--all chopped
  • a can of corn
  • another can of corn with the liquid--puree that with a hand blender to use as the "creamed corn" that the original recipe called for (premade creamed corn has wheat and sugar in the ingredients list)
  • 3 small cans salmon
  • several cups of water with a couple of veggie bouillon cubes or powder sticks
  • salt and pepper
  • fresh or dried parsley
  • whatever milk you use (soy for me)
Do this:

Saute the veggies in grapeseed oil in a big stock pot, then add in the water, bouillon, salt, pepper, and parsley. Boil till the veggies are soft, then add in the broken-up salmon, corn, pureed corn, and then a cup or two of milk. Serve with corn muffins if you have them, or herbed goat-cheese muffins (recipe to come). 

No comments: