Smoked Salmon Chowder (Whole30, dairy free)

This recipe was shared by a friend and was titled Crab Corn Chowder with Cilantro Puree. She had made this recipe with crab, but had also experimented with smoked salmon, both of which she loved. Passing along the recipe to me, I set out to experiment with it and adjust the recipe to be dairy free and more in line with Whole30 and Paleo eating styles. It came out so good, which is a requirement for me to share 😆!

I think the key ingredient here is the cilantro puree, oh wow, it is so good! That is probably why she said it was good with both crab and smoked salmon, it doesn’t really matter which you use as long as you have the puree on top! It has a nice little bite to it from some jalapeño, which adds the perfect zest of flavor. This cilantro puree could be served on several foods, I’ve already tried drizzling it on some sautéed chicken for another tasty meal!

INGREDIENTS -

3 slices bacon, cut into small pieces
2 Tbsp olive oil
2 large leeks
1/2 cup dry white wine
2 cups vegetable broth
1 cup corn
2-3 red or yellow thin skinned potatoes, cut into bite size pieces
1 can coconut milk
8 ounces smoked salmon (or crab)

CILANTRO PUREE -

1/2 cup olive oil
1 cup chopped cilantro, extra for garnish if you like
1 jalapeño, seeded and steamed (or canned)
2 poblano peppers, seeded and steamed (or canned)
1 clove garlic

Add 1 tablespoon of olive oil to a heavy saucepan (dutch oven is perfect), and heat to medium high. Add potatoes, leeks, and bacon, and sauté until tender. If needed to keep from sticking, add the second tablespoon of olive oil. Add white wine, broth, corn, and stir to blend. Stir in the coconut milk and allow the soup to simmer for 20-30 minutes. Lastly, add the smoked salmon and allow it time to warm through.

While the soup is simmering you can prepare the puree. I used a fresh jalapeno and steamed it by placing in a small pot with some boiling water for about 15 minutes. Remove from the water and allow it to cool enough to work with, slice open, and then scrape out the seeds. Place all of the puree ingredients into a food processor and pulse until a smooth consistency is achieved. You can add more olive oil if you want a thinner and saucier drizzle.