Cashew Cream Salmon Chowder
High in protein and packed with veggies, this creamy chowder is the best one-pot meal for both dinner and the week ahead. Pescatarian friendly and both diary + gluten free!
Prep Time: 20 mins
Cook Time: 30 mins
1 cup raw cashews, soaked
2 tbsp extra virgin olive oil
1 medium onion, diced
1 cup celery, diced (about 3 stalks)
1 cup carrots, diced (about 2 large carrots)
1 red bell pepper, diced
2 cloves garlic, minced
2 cups potatoes, chopped (about 2 medium potatoes)
1 can creamed corn (or 1 cup of regular sweet corn)
4 cups vegetable broth (chicken broth works too)
1 lb boneless skinless wild salmon fillet, cubed (or a 16oz can wild salmon, bones and skin removed)
¼ cup fresh dill, minced
1 tsp salt (more to taste)
Freshly ground black pepper
Squeeze of fresh lemon juice (about 1-2 tbsp)
Place cashews in a small bowl and cover with water. Set aside to soak.
Heat oil in a large saucepan over medium heat. Add onion, celery, carrot and bell pepper and cook for about 5-7 minutes, stirring often, until the vegetables soften. Add garlic and cook for 2 minutes.
Add potatoes, broth and corn and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes, or until potatoes tender enough to be pierced with a fork.
Add salmon and cook for a few minutes, or until just cooked through. Remove pot from heat.
Drain and rinse cashews. Blend with 1 & 1/2 cup water in a high-speed blender (nutribullets work great here) until completely smooth and creamy. Stir into soup along with dill, salt, and pepper to taste.
Add a squeeze of lemon juice to bring it all together and enjoy!