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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)


  1. Place cashews in a small bowl and cover with water. Set aside to soak.

  2. 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.

  3. 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.

  4. Add salmon and cook for a few minutes, or until just cooked through. Remove pot from heat.

  5. 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.

  6. Add a squeeze of lemon juice to bring it all together and enjoy!

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