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
Scale
- 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