Smoked Haddock Chowder (Dairy & Nut-Free)

Ingredients

• 1 pound Smoked haddock fillets
• 2 Potatoes, peeled and cubed
• 1 Onion, chopped
• 2 stalks Celery, chopped
• 4 cups Dairy-free milk
• 2 cups Vegetable broth
• 2 tablespoons Dairy-free butter
• 2 tablespoons Fresh parsley, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1In a large heavy-bottomed pot, melt the 2 tablespoons of dairy-free butter over medium heat (350°F / 175°C). Add the 1 chopped onion and the 2 chopped stalks of celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. 2Add the 2 peeled and cubed potatoes, the 2 cups of vegetable broth, and the 4 cups of dairy-free milk to the pot. Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
3. 3Add the 1 pound of smoked haddock fillets to the pot. Cook gently for 5 minutes, or until the fish is heated through and flakes easily. Use a fork to gently break the haddock into bite-sized pieces directly in the pot.
4. 4Stir in the 2 tablespoons of chopped fresh parsley. Season the chowder with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir well to combine.

Substitutions

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