Salmon Corn Chowder
1 cup per serving
2 tablespoons of coconut oil or light olive oil
1 celery stalk, chopped
1 onion, chopped
1 carrot, chopped
1/4 cup of flour
3 cups of plant based milk (soy, almond, cashew) or 2 cups of evaporated milk
(If using evaporated milk, add additional 1 cup of vegetable stock or water)
3 cups of vegetable stock or water
1 teaspoon of old bay seasoning
1/2 tablespoon of garlic powder
1/4 teaspoon of ground pepper
1 teaspoon of dried thyme
1 cup of frozen corn, unthawed
1 can of pink salmon, drained, bones & silver skin removed
2 tablespoons of fresh parsley for garnish (optional)
In a large soup pot, over medium heat add the oil. Add in the chopped celery, carrot and onion. Cook until softened.
Sprinkle in the flour and cook until slightly toasted which should take 1-2 minutes.
Using a whisk, add in the milk and stir until the liquid has slightly thickened.
Add in the stock or water and rest of ingredients except the corn and salmon. Bring to a simmer and cook for 5 minutes.
Add in the corn and flake in the salmon. Sprinkle with parsley if using. Serve.
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