Place cauliflower and cream alternative in a blender. Cover and blend on high for 30 to 60 seconds or until smooth; set aside.
With a creamy cauliflower base, this savory and decadent chowder is dairy free and sure to satisfy your chowder cravings. Shrimp, flaky salmon and smoky andouille sausage make this chowder an ideal comfort food to serve to guests.
Servings and Ingredients
|1 (10.8-oz.) pkg. Hy-Vee frozen fresh steam cauliflower florets, thawed|
|2 c. Silk dairy free heavy whipping cream alternative|
|2 c. water|
|2 tsp. reduced-sodium roasted chicken bouillon paste|
|7 tbsp. vegan butter sticks, divided|
|½ (13.5-oz.) pkg. fully-cooked andouille smoked sausage, bias-sliced|
|1 lbs. Hy-Vee Fish Market frozen shell-on, EZ peel & deveined raw shrimp (26-30 ct.), thawed, peeled and tails removed|
|2 c. quartered Basket & Bushel petite red potatoes|
|1 c. chopped yellow onions|
|¾ c. bias-sliced celery|
|¾ c. chopped carrots|
|¼ c. Hy-Vee all-purpose flour|
|2 tsp. Old Bay seasoning, plus additional for garnish|
|¼ c. dry white wine|
|1 lbs. Hy-Vee Fish Market Alaskan sockeye salmon fillet, ½ to ¾ in. thick, skin removed and cut into bite-size pieces|
|Fresh chives, chopped; for garnish|
Things To Grab
- Small bowl
- 5-qt. Dutch oven
- Wooden spoon or silicone spatula
- Slotted spoon
- Cutting board
- Sharp knife
Whisk together water and bouillon paste in a small bowl; set aside.
Melt 1 Tbsp. vegan butter in a 5-qt. Dutch oven over medium-low heat. Add sausage; cook and stir for 4 to 5 minutes or until crisp and golden. Add shrimp and cook for 2 to 3 minutes or until opaque (145 degrees). Remove sausage and shrimp from Dutch oven; set aside. Scrape out or rinse Dutch oven to remove any brown bits in bottom.
Melt 2 Tbsp. vegan butter in Dutch oven over medium-low heat. Add potatoes, onions, celery and carrots. Cover and cook for 10 to 12 minutes or until carrots are fork-tender, stirring occasionally.
Add remaining 4 Tbsp. vegan butter to vegetables in Dutch oven. Add flour and 2 tsp. seasoning; cook and stir for 1 minute. Remove from heat; stir in cauliflower cream, mixture, 1½ cups prepared water-bouillon mixture and wine. Return to heat. Simmer, uncovered, over medium-low heat for 17 to 20 minutes or until potatoes are tender, stirring occasionally.
Add salmon and enough of the remaining ½ cup water-bullion mixture for desired consistency. Cook for 2 to 3 minutes until salmon flakes easily with a fork (145 degrees). Stir in sausage and shrimp. Garnish with additional seasoning and chives, if desired.
Amounts Per Serving
- Total Fat: 52g
- Cholesterol: 145mg
- Sodium: 1180mg
- Total Carbohydrates: 20g
- Protein: 34g