Non-Dairy Smoked Salmon Chowder Recipe

Put Some Soup on.

When we first made this five-star clam chowder from The Wooden Skillet, we looked warily at the coconut milk ingredient line (since it was not a piña colada that we craved), but now? We will never make eyes at another chowder again. Beyond the dairy-free benefits, the coconut milk lets you freeze any overage without the dreaded separation upon reheating. After mastering the basic elements (you know we’re never basic), we were free to play. We tinkered until we tested this dreamy, creamy, hearty riff on the OG that will transport you when temperatures dip. 

Smoked Salmon Chowder

Ingredients

1 (4 oz) package pancetta or 4 slices of thick-cut bacon, diced

1 tablespoon olive oil or ghee

1 small onion, minced

2 stalks celery, chopped

2 carrots, chopped 

(or sub one pre-packaged container of Mirepoix for the onion, celery and carrot)

2 garlic cloves, peeled and minced

2 teaspoons dried thyme 

1 teaspoon dried rosemary, crushed between your fingers

2 tablespoons cornstarch or arrowroot powder

2 (13.5 oz) cans of full-fat coconut milk

3 to 4 oz smoked salmon filets (not lox, but something like these from Trader Joe’s), skin removed and broken into bite-size pieces

1 cup frozen corn, thawed (optional)

1 bay leaf

2 teaspoons salt (or to taste)

½ teaspoon pepper

Instruction

1. In a large pot or Dutch oven, sauté the pancetta (or bacon) over medium heat until crisp.

2. Remove pancetta with a slotted spoon and set aside, leaving fat in the pot.

3. Add the olive oil or ghee, onion, celery, carrots, thyme and rosemary. Cook on medium heat, stirring until vegetables become tender and slightly browned, about 5 minutes.

4. Add the cornstarch or arrowroot powder and stir to fully coat.

5. Slowly add the coconut milk, stirring to mix for about a minute. 

6. Add the salmon, pancetta or bacon you set aside, corn (if using) and the bay leaf.

7. Stir and bring to a simmer. Turn heat to low, cover and let simmer for 15 minutes to let flavors develop.

8. Taste and add 2 teaspoons of salt and 1/2 teaspoon of pepper, or to taste.