Seafood Chowder

My boys love chowder.  The problem?  I do not eat shellfish.  How do I make a chowder soup without using any shellfish?  You realize that even in the base of the sauce there often is clam juice.  So this may be called a chowder but it is the consistency that is representative of the chowder more than the ingredients.  I used a combination of coconut milk and chicken stock for the base and the fish was salmon.

 

Ingredients:

• 1 1/2 lbs of salmon
• 1 can of coconut milk
• 3 cups of chicken stock
• 1 1/2 lb of Yukon gold potatoes
• 1 yellow onions
• 1 leek, up to the green part
• 4 carrots, diced
• 1 package mushrooms (earthier the better)
• 1 can of diced tomatoes
• 1 tbsp each oregano, parsley and thyme
• 2 tsp each cayenne, salt & pepper, divided
• 3 bay leaves
• 2 tbsp canola oil & butter

 

Directions:

1 Heat oil and butter in the bottom of a large pot on medium heat. Add the onions, leeks, carrots and cook until softened, about 5 minutes.  Add the mushrooms and cook 2 more minutes.

2 Add the potatoes, tomatoes, bay leaf, thyme, oregano, salt and pepper, and cayenne.

3 In a separate pot, heat the coconut milk and stock until steamy (not boiling).  Add to the vegetables and cook until the potatoes are almost done, about 10-15 minutes.

4 Season the fish with the salt, pepper and cayenne and add the fish to the pot of vegetables and potatoes. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes.

When the fish is just cooked through, remove from heat.  Enjoy!