On the Pacific Northwest coast almost every restaurant has chowder on it's menu. There's a few reasons for that: seafood in every form is readily available from local waters and with the climate often being damp and drizzly, there's hardly nothing more comforting than a fresh bowl of warming chowder to shake off the damp. In fact, though my husband is lactose intolerant, chowder is his favourite item to order on a menu (after fish n chips haha). I wanted to create a chowder that we both could enjoy ( I am allergic to dairy) and finally achieved it with this hearty delicious chowder. This chowder will keep for up to 3 days in the fridge so you can make it ahead and gently reheat. Growing up on Vancouver Island, I suppose I was very spoiled in many ways, including when it came to the best fresh local salmon. My dad was was an avid fisherman and we always had access to freshly caught salmon. You can of course use whatever fish is local to your area in this. Tip: After you have added the creamer, when cooking and re-heating this chowder it is important not to bring this soup to a boil. If you bring it to a boil the cream will break and the chowder base will no longer be creamy.
Add butter to a large soup pot or dutch oven and turn heat up to medium low. Add onion and a pinch of sea salt and black pepper and sauté for about 5 minutes. Add bacon and continue to cook for another 5 minutes. Add leeks and celery and cook for another 10-15 minutes or until bacon is cooked through.
Add 5 cups stock or water to the pot along with your potatoes and bring the soup to a boil, then reduce heat to a simmer and cook the potatoes for about 10 minutes or until tender.
Now add the salmon and cook for another 10 minutes. Whisk the clam juice with the cassava flour to make a smooth slurry. Whisk it into the soup and allow it to cook for 1 minute. Add the cream and stir until smooth. Add the lemon zest and dill. Do not bring the soup to a boil or it will break the cream. Add sea salt and pepper and enjoy!
Ingredients
Directions
Add butter to a large soup pot or dutch oven and turn heat up to medium low. Add onion and a pinch of sea salt and black pepper and sauté for about 5 minutes. Add bacon and continue to cook for another 5 minutes. Add leeks and celery and cook for another 10-15 minutes or until bacon is cooked through.
Add 5 cups stock or water to the pot along with your potatoes and bring the soup to a boil, then reduce heat to a simmer and cook the potatoes for about 10 minutes or until tender.
Now add the salmon and cook for another 10 minutes. Whisk the clam juice with the cassava flour to make a smooth slurry. Whisk it into the soup and allow it to cook for 1 minute. Add the cream and stir until smooth. Add the lemon zest and dill. Do not bring the soup to a boil or it will break the cream. Add sea salt and pepper and enjoy!