Warm, comforting, and filled with the briny essence of the sea, this Dairy-Free Seafood Chowder is a deliciously creamy soup without any dairy. Cashews lend a velvety texture that perfectly complements the hearty mix of salmon, shrimp, and scallops. With nourishing veggies and a fragrant blend of herbs, this chowder makes for a cozy, satisfying meal that’s both indulgent and wholesome. Ideal for those chilly days, this seafood chowder offers a delightful twist on the classic, making it a perfect choice for anyone avoiding dairy but craving a rich, flavorful soup.
Ingredients:
- 1 cup raw cashews
- 1 cup hot water
- 2 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, minced or chopped
- 1 medium-sized onion, chopped
- 2 cups chopped carrot
- 1 cup chopped celery
- 1 1/2 cups baby potatoes, halved
- 4 cups no-salt-added chicken broth
- 4 fresh bay leaves (or 8 dried bay leaves)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 3/4 teaspoon kosher salt, divided
- 3/8 teaspoon ground black pepper, divided
- 2 cups chopped salmon, uncooked
- 2 cups shrimp, uncooked, peeled, deveined, and tails removed
- 1 cup scallops, uncooked
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions:
- Prepare the Cashew Cream: Soak the raw cashews in 1 cup of hot water for 15 minutes. Blend until smooth, creating a creamy base, and set aside.
- Sauté the Aromatics and Vegetables: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and chopped onion, sautéing for 3–4 minutes until the onion becomes translucent. Add carrots, celery, and baby potatoes to the pot. Cook for an additional 5 minutes, stirring occasionally to allow the vegetables to soften.
- Add Broth and Herbs: Pour in the chicken broth, adding bay leaves, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to simmer for 15–20 minutes until the potatoes are tender.
- Add Seafood and Seasonings: Add the salmon, shrimp, and scallops to the pot, along with smoked paprika, garlic powder, and the remaining salt and pepper. Cook on low heat for 5–7 minutes or until the seafood is opaque and cooked through.
- Stir in the Cashew Cream: Remove the bay leaves from the pot. Pour in the cashew cream, stirring gently to combine. Allow the chowder to heat through for 2–3 more minutes without letting it boil, to preserve the creamy texture.
- Adjust Seasoning and Serve: Sample the chowder and tweak the seasoning to your liking. Serve it hot, topped with a sprinkle of fresh herbs if preferred. Savor the comforting, savory taste of this dairy-free seafood chowder.
Conclusion:
This creamy, dairy-free seafood chowder is a rich and hearty bowl of comfort, perfect for anyone craving a filling yet healthy meal. The blend of salmon, shrimp, and scallops with tender vegetables and fragrant herbs provides an exquisite, full-bodied flavor. The cashew cream not only replaces dairy but adds a luxurious, creamy consistency, ensuring every spoonful is indulgent and satisfying.
Creamy Dairy-Free Seafood Chowder
A dairy-free creamy seafood chowder featuringsalmon, shrimp, and scallops with a luxurious texture from cashews, paired withhearty vegetables and flavorful herbs.
Ingredients
- 1 cup raw cashews
- 1 cup hot water
- 2 tablespoons extra virgin olive oil divided
- 3 cloves garlic minced or chopped
- 1 medium-sized onion chopped
- 2 cups chopped carrot
- 1 cup chopped celery
- 1 1/2 cups baby potatoes halved
- 4 cups no-salt-added chicken broth
- 4 fresh bay leaves or 8 dried bay leaves
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 3/4 teaspoon kosher salt divided
- 3/8 teaspoon ground black pepper divided
- 2 cups chopped salmon uncooked
- 2 cups shrimp uncooked, peeled, deveined, and tails removed
- 1 cup scallops uncooked
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- Prepare the Cashew Cream: Soak the raw cashews in 1 cup of hot water for 15 minutes. Blend until smooth, creating a creamy base, and set aside.
- Sauté the Aromatics and Vegetables: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and chopped onion, sautéing for 3–4 minutes until the onion becomes translucent. Add carrots, celery, and baby potatoes to the pot. Cook for an additional 5 minutes, stirring occasionally to allow the vegetables to soften.
- Add Broth and Herbs: Pour in the chicken broth, adding bay leaves, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to simmer for 15–20 minutes until the potatoes are tender.
- Add Seafood and Seasonings: Add the salmon, shrimp, and scallops to the pot, along with smoked paprika, garlic powder, and the remaining salt and pepper. Cook on low heat for 5–7 minutes or until the seafood is opaque and cooked through.
- Stir in the Cashew Cream: Remove the bay leaves from the pot. Pour in the cashew cream, stirring gently to combine. Allow the chowder to heat through for 2–3 more minutes without letting it boil, to preserve the creamy texture.
- Adjust Seasoning and Serve: Sample the chowder and tweak the seasoning to your liking. Serve it hot, topped with a sprinkle of fresh herbs if preferred. Savor the comforting, savory taste of this dairy-free seafood chowder.