Dairy-Free Seafood Chowder
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
- 1/2 + 1/4 teaspoon kosher salt
divided
- 1/4 + 1/8 teaspoon ground black pepper
divided
- 2 cups chopped/cubed 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
Directions
- 1
In a glass jar or dish, add the cashews and hot water. Cover and let soak for 30 minutes. (Use this time to prep the other ingredients).
- 2
In a medium-sized pot or dutch oven, heat up one tablespoon of oil on medium-heat and add the garlic and onion. Reduce heat and sauté on low for 8-10 minutes. Add the carrots and celery and sauté for 5 minutes. Lastly, add the potatoes and sauté for another 5 minutes. During this process, stir the veggies frequently so they don’t burn onto the bottom of the pot.
- 3
Add the broth, bay leaves, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Cover and bring to a boil. Reduce heat and let veggies cook for 10 minutes.
- 4
While the veggies are cooking, prepare the seafood. In a frying pan or cast iron skillet, heat up the remaining tablespoon of oil on medium-heat. Add in the salmon, shrimp and scallops and sprinkle on the smoked paprika, garlic powder and remaining salt and pepper. Reduce heat to low and cook for about 15 minutes, or until the seafood is cooked through.
- 5
While the seafood is cooking, add the cashews and water to a blender, and blend on high until smooth and creamy.
- 6
Once the veggies have cooked for 10 minutes, pour the cashew cream into the pot and stir until combined. Add in the cooked seafood and stir to combine. Cover and let simmer for 5 minutes.
- 7
Remove the bay leaves and serve immediately, or store in an airtight glass dish in the fridge and enjoy within 3 days.
Dairy-Free Seafood Chowder
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About this Recipe
Craving a rich, comforting seafood chowder without any dairy? This Dairy-Free Seafood Chowder recipe delivers all the classic warmth and flavor you desire, transformed into a wonderfully creamy, plant-based delight. It's a truly satisfying dish that will quickly become a favorite in your kitchen.
The ingenious secret to this chowder's luxurious texture is its smooth cashew base, which perfectly mimics traditional cream without any dairy. This innovative approach creates a thick and savory broth, making it a brilliant way to enjoy a hearty seafood chowder that feels truly indulgent while being completely dairy-free.
Imagine diving into a bowl of this Dairy-Free Seafood Chowder, where every spoonful offers a delightful medley of tender scallops, succulent salmon, and juicy shrimp. These generous chunks of seafood are beautifully complemented by the earthy sweetness of potatoes, carrots, and celery. The creamy cashew base ensures a velvety mouthfeel that truly satisfies, proving that a dairy-free dish can be utterly decadent and remarkably filling.
Feel free to adjust the seafood blend to your preference; while scallops, salmon, and shrimp are featured, you could easily use other firm white fish or even clams for variety. For a different vegetable profile, consider adding corn or peas towards the end of cooking. If you don't have fresh bay leaves or thyme, dried versions work perfectly well, with the recipe suggesting 8 dried bay leaves for 4 fresh, and 1 teaspoon dried thyme for 1 tablespoon fresh.
This substantial chowder makes a wonderfully filling meal on its own, perfect for a cozy evening or a comforting weekend lunch. Serve it with a side of crusty bread to soak up every last drop of the rich, savory broth.