Salmon Chowder

The restricted diet that I am following does not allow for any clams or milk. Nevertheless, I was determined to make a seafood chowder. The clams were easily replaced by cubes of salmon. Replacing the dairy was a sketchy proposition, as it is a key component of any chowder.

I never liked milk substitutes and refused to drink them, despite being lactose intolerant. Soy milk puts me off with its cloying sweetness. Rice milk is thin like water. Fortunately, Natrel makes a brilliant lactose-free milk that actually tastes like milk. However, I've never tried to cook with the milk alternatives, and this was a good opportunity to experiment.

The result was a reasonable approximation to the lighter chowder soups. It could be thickened by pureeing some of the potato in the recipe. [Note to AP: This is an Option #1 dish.]

Salmon Chowder
serves 6

1 large fillet of salmon (roughly 3 portions), skinned and cubed
1 Tbsp light olive oil
1 cup of shallots, sliced
6 small red potatoes (the red potatoes look nicer, but I think white potatoes have a better, smoother texture which is appropriate for this dish), cubed
1 cup of fresh or frozen corn
½ tsp dried thyme
1 bay leaf
⅛ tsp red pepper flakes
½ tsp (or less) sea salt
¼ tsp ground black pepper
3-4 cups of rice milk
2 tsp lemon juice

1. Boil the salmon cubes in water for 8-10 min or until cooked through. Drain and set aside.
   
2. In a large pot, heat the oil at medium heat. Add the shallots and allow them to soften.
3. Add the potatoes to the pot until heated through.
4. Add the remaining ingredients to the pot and bring to a boil. Before it reaches a full, rolling boil, lower the temperature to allow the pot to simmer gently.
5. Simmer an hour (or longer, if desired) to allow the flavors to infuse and the liquid to reduce.
6. Serve with a wedge of lemon.