Creamy Dairy Free Clam Chowder
This classic chowder recipe just got a dairy free remake and it couldn't be creamier or tastier!
Ingredients
- 4strips bacon (5 ounces, thinly sliced)
- 1 cupdiced onion (1/4", 1/2 medium onion)
- 1 clovegarlic (minced)
- 1 cupthinly sliced celery (2 stalks)
- 1 tbspchopped fresh thyme (or 1 teaspoon dried)
- 1bay leaf
- 1 ouncecan clams (juices drained and reserved)
- 1 ouncebottle clam juice
- 1 cupchicken stock
- 5 cupscubed potatoes 1" (1 1/2 pounds)
- 1 cupcoconut cream (see notes)
- sea salt and pepper to taste (see notes)
Directions
- 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
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
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
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
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
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
Add the coconut cream to the blender with the potatoes, then blend on low speed just until the potatoes are mostly smooth.
- 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
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.