With a smooth and creamy cashew base, this Dairy-Free Seafood Chowder is sure to satisfy your seafood chowder craving! It has chunks of potatoes, carrots and celery, along with a generous amount of scallops, salmon and shrimp, which all sit in a thick and savoury broth. One bowl makes a filling meal!
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It's been unseasonably cold here so far this winter. So along with my plans to hibernate in the house until April, I've been craving all the warm comfort food I can get. Today's recipe for Dairy-Free Seafood Chowder is a warming soup that is also a hearty meal!
I haven't always been drawn to seafood chowders. But somewhere along the way, it became one of my go-to appetizers to order whenever we dined out. There is something about the creamy texture and the chunks of seafood that is so tasty and satisfying.
Dairy, however, has become my enemy in recent years. And cream based soups, which are just so darn good, have become pretty much off-limits. So my creamy soups either have puréed veggies as their creamy base, or a non-dairy milk like coconut or almond milk.
But if you recall my obsession with cashews lately (hello, creamy cashew onion herb dip!), you know where this recipe is headed.
I added puréed cashews as the cream base, and it worked out perfectly. It added the texture and consistency you would expect in a chowder, and even re-heats beautifully in the microwave.
Needless to say, I'm pretty much in love with this seafood chowder. I've made two batches in the last week, and after I finish every bowl, I proclaim my love for it as if it was the first time I tried it! (I'm pretty sure I've startled my husband a few times when I do this!)
And it's pretty easy to make too. In about an hour you can have this cozy goodness prepped for your weekday dinners!
Recipe tips
- Soaking the cashews is key for that creamy texture, so don't skip this step. While I soak them in hot water for a short amount of time, you can also soak them in cold water over night and get the same result.
- This recipe calls for fresh bay leaves and thyme, but you can also use dried herbs. If you use dried bay leaves, just double the amount. However, if you use dried thyme, you will want to reduce the amount to one-third. I've included the quantities for both fresh and dried herbs in the recipe.
- I used no-salt added chicken broth because I like to control the amount of sodium in my recipes. If you use regular broth or reduced-sodium broth, you may want to reduce the amount of salt you add to the chowder.
If you make this recipe, I'd love to hear what you think in the comments below!
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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 ½ 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)
- ½ + ¼ teaspoon kosher salt, divided
- ¼ + ⅛ teaspoon ground black pepper, divided
- 2 cups chopped/cubed salmon, uncooked
- 2 cups shrimp, uncooked, peeled, deveined and tails removed
- 1 cup scallops, uncooked
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
Instructions
- 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).
- 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.
- Add the broth, bay leaves, thyme, ½ teaspoon salt and ¼ teaspoon pepper and stir to combine. Cover and bring to a boil. Reduce heat and let veggies cook for 10 minutes.
- 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.
- While the seafood is cooking, add the cashews and water to a blender, and blend on high until smooth and creamy.
- 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.
- Remove the bay leaves and serve immediately, or store in an airtight glass dish in the fridge and enjoy within 3 days.
Notes
- This recipe calls for no-salt added chicken broth. If you use regular or reduced-sodium broth, consider reducing the amount of salt you add to the recipe.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Lynn says
Can you make this in a slow cooker?
Leanne says
Hi Lynn. I think this recipe works best on the stovetop. I haven't tested it in a slow cooker.
Jennifer says
I made this tonight and it was amazing! I haven't had seafood chowder since I had to give up dairy 5 years ago. It tasted just like I remember. 😋
I used a jar of seafood broth instead of chicken. I used shrimp, clams, crab, mussels, and a swai filet.
I will definitely be making this again.
Leanne says
Thanks Jennifer! I'm so glad you enjoyed the chowder. Those additions sound delicious!
Mari O. Shea says
Such a wonderful idea to use cashews - it’s a very rich chowder and I love it so much. I had to stop ordering it in restaurants because I always felt full and a little uneasy after eating it. Now I know the reason - Chefs love butter and cream. ! Loved this recipe - thank you so much. Mari
Leanne says
Hi Mari! I'm so happy you loved the recipe. Thanks for letting me know!
JKennedy says
FIVE STAR!!!!!! The cashew cream was awesome, and you would not know it is dairy-free!! I took some hints from others and used some frozen BBQ salmon and then added cod and shrimp. Use what you have this recipe will make a wonderful meal!! Thanks so much for sharing!!! 😉
Leanne says
Thank you! I'm so happy you enjoyed the recipe!
Carol says
Can this chowder be frozen
Leanne says
I don't recommend freezing it. Once defrosted and reheated, the chowder will have a grainy texture and the potatoes will be mushy.
Anita Flynn says
Can you sub cashew cream with coconut cream?
Leanne says
Hi Anita. I've never substituted the cashew cream with coconut cream. It may work for texture but will add a coconut flavor to the chowder.
Alex K says
Very delicious and easy to make!! Substituted scallops with halibut and was very tasty. Great recipe will make it often
Leanne says
I'm so glad you enjoyed the recipe!
Barbara Notestein says
Could another fish such as cod be substituted for salmon?
Leanne says
Hi Barbara. Yes, you can substitute cod for the salmon.
Pamela B says
Amazingly good! I loved the cashew vs dairy idea and have been curious. I added two ears of fresh corn (as in season) toward the end. Added a bit of ginger and some shitake mushroom powder. I used leftover BBQ salmon. It's a great recipe to add your own flare. Thank you!
Leanne says
Thanks Pamela! I'm so glad you enjoyed the chowder and your additions sound delicious!
Tor says
What other broth could you use for this recipe? Cannot eat chicken broth
Thank you
Leanne says
You can substitute seafood or vegetable broth!
Grace Fong says
I would like to try this recipe. Can you provide the calories and nutritional value for one serving of this chowder? And how many servings does this recipe make? Thanks.
Leanne says
Hi Grace. I just added the nutrition information below the recipe card. The recipe makes 4 large bowls. I hope that helps!
Grace Fong says
Thank you very much for the nutritional information. My husband and I made this chowder together and he really liked it. He ate two bowls!!
Leanne says
That's awesome Grace! Thanks for letting me know!
Danica says
This was absolutely delectable. I eat dairy but made this to accommodate someone and was amazed at the flavour. The portions are generous - I doubled it and have a LOT of leftovers (but I'm not too worried about that!).
Leanne says
Hi Danica! I'm so glad you enjoyed the chowder recipe. Thanks for letting me know!
Kayla says
Delicious and very easy to make! I didn't miss the cream and butter. I will make this again. Thank you!
Leanne says
Thank you Kayla! I'm so glad you liked the chowder!