This dairy-free corn chowder recipe pairs wild-caught fish with miso paste and coconut milk for an umami-rich meal that transcends the seasons — hearty enough for when you want to tuck into something cozy, but light enough to enjoy even on a warm day.
You can prepare this seafood chowder using any variety of salmon or mild white fish (Pacific cod, Pacific halibut, or wild Alaska pollock) that you have in your kitchen. One note: If you’d like to make it with salmon, we suggest first removing the skin before cooking.
For a thicker chowder, part way through the cooking process, you’ll have the option of blending a portion of the soup to add back into the pot. Find instructions below in the recipe.
We have more seafood chowder recipe inspiration to help you get cozy.
About Chef George Pramatarov:
George Pramatarov is a chef based in Minneapolis, Minnesota. Over the past decade, he has worked at several award-winning restaurants including St. Genevieve, Hai Hai, Grand Cafe, and Petite Leon—recently included in New York Times's 50 Favorite Restaurants of 2022. Born and raised in Bulgaria, George moved to the United States at age 14 and is equally influenced by Bulgarian, French, and American cuisine. Through cooking food and creating recipes, he is continually revisiting the feeling of home. When not cooking, George unwinds with his partner, Sara, and their crazy Beagle at the family lakeside cabin in Wisconsin.
