Smoked Salmon Chowder

Directions

1. 1

   Heat the butter in a medium-size, heavy-bottomed pot over medium-high heat. Add the onions and garlic, and saute until translucent, about 2 minutes.

2. 2

   Add the celery, carrot, red bell pepper, Yukon gold potatoes, sea salt and black pepper to the pot. Cook, stirring continuously, for 5 minutes.

3. 3

   Reduce the heat to medium. Add the flour and stir for another minute.

4. 4

   Add the almond milk and broth, mixing well and incorporating any vegetables adhering to the bottom of the pot.

5. 5

   Simmer the chowder for 10 minutes, or until the potatoes are tender.

6. 6

   Turn off the heat and stir in the cheese, dill and salmon pieces.

7. 7

   Ladle the chowder into bowls and garnish them with dill, more black pepper and a favorite hot sauce, if desired.