When the weather cools down or you’re simply craving something hearty and satisfying, few dishes hit the spot like a bowl of Creamy Dairy-Free Seafood Chowder. Imagine the richness of cashew cream mingling with tender salmon, shrimp, and scallops, paired with aromatic vegetables and subtle herbs. It’s a dish that’s comforting, nourishing, and perfect for those who want all the creaminess of a traditional chowder without the dairy.
Whether you’re lactose-intolerant, vegan-curious, or simply seeking a lighter alternative to classic chowders, this recipe is a game-changer. The beauty of this dish lies in its wholesome ingredients, bold flavors, and velvety texture—all made possible without a drop of dairy.
Let’s explore this recipe in depth so you can create a bowl of seafood bliss right in your own kitchen.
Ingredients for Creamy Dairy-Free Seafood Chowder
Gathering your ingredients ahead of time ensures a smooth cooking process. Here’s what you’ll need for this luscious chowder:
| Ingredient | Quantity |
|---|---|
| Raw cashews | 1 cup |
| Hot water | 1 cup |
| Extra virgin olive oil | 2 tablespoons |
| Garlic, minced or chopped | 3 cloves |
| Onion, chopped | 1 medium-sized |
| Carrots, chopped | 2 cups |
| Celery, chopped | 1 cup |
| Baby potatoes, halved | 1 ½ cups |
| Chicken broth (no-salt-added) | 4 cups |
| Bay leaves (fresh or dried) | 4 fresh or 8 dried |
| Fresh thyme | 1 tablespoon (or 1 tsp dried) |
| Kosher salt | ¾ teaspoon, divided |
| Ground black pepper | 3/8 teaspoon, divided |
| Salmon, chopped, uncooked | 2 cups |
| Shrimp, peeled and deveined | 2 cups |
| Scallops, uncooked | 1 cup |
| Smoked paprika | ¼ teaspoon |
| Garlic powder | ¼ teaspoon |
Why You’ll Love This Dairy-Free Seafood Chowder
This chowder is the perfect balance of indulgence and healthfulness. Here’s why it’s bound to become a staple in your home:
- Rich and Creamy Texture: Thanks to the cashew cream, the chowder is luxuriously creamy without any dairy. It’s proof that plant-based alternatives can be just as satisfying.
- Nutritious Ingredients: Packed with lean protein from seafood and loaded with vegetables, it’s a nourishing meal that leaves you feeling great.
- Bold and Balanced Flavors: With smoked paprika, thyme, and bay leaves, every bite is layered with depth and complexity.
- Simple Yet Elegant: Perfect for a casual weeknight dinner or an impressive dish to serve at a gathering.
- Customizable: You can swap out the seafood or adjust the vegetables to suit your taste.
Step-by-Step Instructions for Creamy Dairy-Free Seafood Chowder
Follow these detailed steps to prepare the ultimate seafood chowder:
1. Prepare the Cashew Cream
- Place the raw cashews in a bowl and pour 1 cup of hot water over them. Let them soak for 15 minutes.
- Transfer the soaked cashews and water to a blender and blend until smooth and creamy. Set aside.
2. Sauté the Aromatics and Vegetables
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and chopped onion, and sauté for 3–4 minutes, stirring occasionally, until the onion becomes translucent.
- Add the chopped carrots, celery, and baby potatoes to the pot. Cook for another 5 minutes, stirring occasionally, to allow the vegetables to soften slightly.
3. Add Broth and Herbs
- Pour in the chicken broth.
- Add the bay leaves, fresh or dried thyme, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
- Stir well and bring the mixture to a boil.
- Reduce the heat to a simmer and let the chowder cook for 15–20 minutes, or until the potatoes are tender.
4. Add Seafood and Seasonings
- Add the salmon, shrimp, and scallops to the pot.
- Sprinkle in the smoked paprika, garlic powder, and the remaining salt and black pepper.
- Cook on low heat for 5–7 minutes, stirring occasionally, until the seafood is opaque and fully cooked.
5. Stir in the Cashew Cream
- Remove the bay leaves from the pot.
- Slowly pour in the prepared cashew cream, stirring gently to combine.
- Let the chowder heat through for 2–3 minutes, but be careful not to let it boil, as this can affect the creamy texture.
6. Adjust Seasoning and Serve
- Taste the chowder and adjust the seasoning as needed.
- Ladle it into bowls and garnish with fresh herbs like parsley or dill if desired.
- Serve hot and enjoy the rich, comforting flavors!
Tips for Making the Perfect Dairy-Free Seafood Chowder
- Blend the Cashews Properly: To achieve the smoothest cashew cream, blend on high speed for at least 1 minute.
- Use Fresh Seafood: Fresh seafood enhances the flavor of the chowder. If using frozen seafood, thaw it completely before cooking.
- Add the Cashew Cream Last: Adding it earlier can risk curdling. Stir it in gently toward the end of the cooking process.
- Experiment with Herbs: While thyme and bay leaves add great flavor, consider adding a pinch of cayenne pepper for a spicy kick or dill for a fresh twist.
- Make It Your Own: Swap the salmon for cod or haddock, or add mussels for an extra layer of flavor.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (based on 6 servings):
| Nutrient | Per Serving |
|---|---|
| Calories | 300-350 kcal |
| Protein | 25-30g |
| Fat | 12-15g |
| Carbohydrates | 20-25g |
| Fiber | 2-3g |
| Sodium | 500-600mg |
What to Serve with Seafood Chowder
This chowder is hearty on its own, but you can elevate your meal by pairing it with:
- Crusty Bread: Perfect for dipping into the creamy broth.
- Side Salad: A fresh green salad with a citrus vinaigrette complements the rich flavors of the chowder.
- Roasted Vegetables: A side of roasted asparagus or brussels sprouts pairs beautifully with the seafood.
Frequently Asked Questions
1. Can I make this chowder ahead of time?
Yes, you can! Prepare the chowder up to the point of adding the cashew cream. Refrigerate it for up to 2 days, and add the cashew cream when reheating.
2. Can I freeze this dairy-free seafood chowder?
It’s best to freeze the chowder before adding the cashew cream. When reheating, blend fresh cashew cream and stir it in.
3. What can I substitute for cashew cream?
If you have a nut allergy, try coconut milk or oat cream as a substitute for cashew cream.
4. Can I use canned seafood instead of fresh?
While fresh seafood provides the best flavor, canned seafood like crab or salmon can work in a pinch. Be sure to adjust the cooking time accordingly.
5. How do I thicken the chowder?
If you prefer a thicker chowder, mash some of the cooked potatoes in the pot or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
6. Can I make this chowder vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth and replace the seafood with hearty vegetables like mushrooms, zucchini, or chickpeas.
Conclusion: Make Creamy Dairy-Free Seafood Chowder Tonight!
You don’t have to miss out on creamy, indulgent chowders just because you’re avoiding dairy. This Creamy Dairy-Free Seafood Chowder proves that you can enjoy all the flavor, texture, and comfort without compromise. With its rich cashew cream, tender seafood, and perfectly seasoned broth, this chowder is sure to become a favorite in your home.
So grab your ingredients, follow the steps, and treat yourself (and your loved ones) to a bowl of this irresistible chowder. You’ll savor every single spoonful!
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Creamy Dairy-Free Seafood Chowder
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Craving something creamy and comforting without the dairy? This Creamy Dairy-Free Seafood Chowder is the perfect solution! Made with cashew cream, tender salmon, shrimp, scallops, and hearty vegetables, this chowder is rich, flavorful, and irresistibly satisfying. It’s the perfect way to warm up on a chilly evening or impress guests with a light yet indulgent meal.
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.
Notes
- Nut-Free Alternative: If you have a nut allergy, substitute the cashew cream with coconut milk or oat cream for a similar creamy texture.
- Seafood Variations: Swap the salmon for cod or haddock, or add mussels and clams for more variety.
- Thicker Texture: If you prefer a thicker chowder, mash some of the cooked potatoes in the pot or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Make Ahead: Prepare the chowder up to the point of adding the cashew cream, refrigerate for up to 2 days, and add the cream when reheating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American