Smoked Salmon Chowder

Cook Time:





Serves Up To:



Nutrition Information

Dietary Fiber5.5g


  • 3 tablespoons butter

  • 1 cup yellow onion, diced

  • 1 tablespoon garlic, minced

  • 1/2 cup celery, diced

  • 1/2 cup carrot, diced

  • 1/2 cup red bell pepper, diced

  • 2 cups Yukon gold potatoes, cubed

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons all-purpose flour

  • 2 cups Almond Breeze® Shelf-Stable Unsweetened Original Almondmilk

  • 2 cups chicken or vegetable broth

  • 1/2 cup Parmigiano Reggiano, grated

  • 2 tablespoons fresh dill, chopped

  • 8 ounces smoked salmon, flaked and bone free

  • Hot sauce (optional)


  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.

Made with these products:

Shelf Stable Unsweetened Original Almondmilk Photo

Shelf Stable Unsweetened Original Almondmilk

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Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

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