Creamy Dairy Free Clam Chowder

Creamy Dairy Free Clam Chowder

from getinspiredeveryday.com
40 min
4 servings

This classic chowder recipe just got a dairy free remake and it couldn't be creamier or tastier!

Ingredients

  • 4 strips of bacon, 5 ounces, thinly sliced
  • 1 cup diced onion, 1/4″, 1/2 medium onion
  • 1 clove garlic, minced
  • 1 cup thinly sliced celery, 2 stalks
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 bay leaf
  • 1 – 10 ounce can clams, juices drained and reserved
  • 1 – 8 ounce bottle clam juice
  • 1 cup chicken stock, I used my homemade unsalted recipe
  • 5 cups cubed potatoes 1″, 1 1/2 pounds
  • 1 cup coconut cream, see notes
  • Sea salt and pepper to taste, see notes

Directions

  1. 1

    Place a large pot over medium heat, and when the pan is hot, add the bacon. Sauté until the bacon renders it’s fat and is crispy.

  2. 2

    Scoop out the bacon bits and set them aside. Pour out some of the bacon fat if there’s too much, you’ll need around 2-3 tablespoons in the pan.

  3. 3

    Add the onion, garlic, and celery to the pan. Sauté over medium low temperature until the onion begins to turn translucent and is soft.

  4. 4

    Add the thyme, stir to combine, then add the bay leaf, reserved juice from the clams, the bottle of clam juice, and the chicken stock.

  5. 5

    Stir to combine again, then add the potatoes and bacon bits. Bring to a boil, then lower the heat to maintain a simmer. Cook until the potatoes are tender, 15-20 minutes. When the potatoes are done, remove the bay leaf.

  6. 6

    Then using a ladle, scoop out 2 cups of the cooked potatoes, draining off excess liquid, and add them to a blender. Don’t worry about spooning out the other ingredients with the potatoes, this won’t matter.

  7. 7

    Add the coconut cream to the blender with the potatoes, then blend on low speed just until the potatoes are mostly smooth.

  8. 8

    Add the potato/coconut cream mixture back to the chowder and stir to combine. Turn the heat off and add the clams. Stir again, then season to taste with salt and pepper.

  9. 9

    Serve immediately. Any leftovers reheat well on the stove top. This soup doesn’t freeze super well because the potatoes tend to come out with a mushy texture.