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Dairy-Free Seafood Chowder

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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!

Dairy-Free Seafood Chowder in a red pot with steam rising up.

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.

I know I’m not alone. While January food trends often involve smoothies and salads, they also involve warming soups and hearty meals. So today’s recipe for Dairy-Free Seafood Chowder is a warming soup that is also a hearty meal!

Overhead view of all the ingredients to make Dairy-Free Seafood Chowder.

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.

Overhead view of vegetables being sautéed in a pot, with broth, cashew cream and herbs off to the side.

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.

Overhead view of Dairy-Free Seafood Chowder in a red pot on a light surface next to a wooden spoon.

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!

Dairy-Free Seafood Chowder in a black bowl on a light surface, with pieces of bread and a buttered knife next to it.

Some tips for making Dairy-Free Seafood Chowder:

  • 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.

Overhead view of Dairy-Free Seafood Chowder in a red pot with a wooden spoon inserted in it.

That’s it folks! If you make this Dairy-Free Seafood Chowder, I would love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.

Stay warm and cozy!

Print

Dairy-Free Seafood Chowder

Dairy-Free Seafood Chowder in a red pot with steam rising up.

★★★★★

5 from 12 reviews

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!

  • Author: Leanne
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 bowls
  • Category: Dinner; Lunch

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

Instructions

  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.

Notes

  1. 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.

Keywords: chowder, seafood, dairy-free, dinner

Pinterest image for Dairy-Free Seafood Chowder.

Reader Interactions

Comments

  1. I never order seafood chowder out because we make it so much better at home. The one we do has a ceeamy base, but would love to try this cashew version. This definitely would be welcomed on a cold day like today…with lots of crusty bread. So hearty!

    ★★★★★

    Reply

    • Thanks Dawn! Isn’t homemade always better?! Hubby and I barely dine out any more for that very reason. I hope you get a chance to try chowder with the cashew base. I’m definitely sold. And yes to all the crusty bread with this soup!

      Reply

  3. This looks SO creamy, Leanne! Gotta love those cashews…they yield such deliciousness! I usually love seafood chowders but they have so much dairy in them so this is a welcome change! Will definitely be adding this to my list to cook!! Also – LOVE that Staub dutch oven! Beautiful color!!

    ★★★★★

    Reply

    • Thanks Haylie! Cashews are so great for adding a creamy texture. I can’t believe it took me so long in life to discover them! The Staub is a new addition to my kitchen (Christmas gift from my hubby) and I’m absolutely in love with it!

      Reply

  5. oh wow! This looks so comforting. I was never much of a chowder person until I visited Canada and I thought “when in Canada ….”. I tried one and now I’m so sad on all the years I missed out on this deliciousness. I really love this version and am keen to try it with the cashew as a base as I’ve been cutting down on dairy lately.

    Reply

    • I’m so glad you finally tried chowder Marie. Definitely one of the must-try Canadian foods! I’m also cutting back on dairy, and cashews are a great way to add creaminess without cream or milk. I hope you get to try this one! Happy Friday!

      Reply

  6. I’ve never been a big seafood lover, but this looks like something I might have to try! Cant believe its dairy free.

    ★★★★★

    Reply

  9. I didn’t like seafood chowders/stews until culinary school — they were amazing! I love that this is dairy free because I really don’t like overly rich creamy soups and I’m minimizing my dairy intake. This is perfect for the cold weather we’re having!

    ★★★★★

    Reply

    • Thanks Marcie! The cashews make this one filling without being heavy, and it’s great if you’re cutting back on dairy. Hope you’re week is off to a great start!

      Reply

  11. I’m a big fan of seafood chowder. While I like a cream-based soup, I’ve also used your idea of a creamy cashew base and it’s fantastic! You don’t miss the dairy at all! Pinning your beautiful recipe.

    ★★★★★

    Reply

    • Thanks Elaine! I must admit, I wasn’t sure how it was going to turn out, but the cashews add so much creaminess, you really don’t miss the dairy. Thanks for pinning!

      Reply

  12. Just love that you’ve given a dairy free option to one of my favourite childhood memory dishes! You get to enjoy the rich flavours of seafood chowder without all of the heaviness, love it Leanne!

    ★★★★★

    Reply

  14. January is statistically the most depressing month of the year, so while many of us need to find the balance after the holidays, we must not forget about comfort food 🙂 What could be better than homemade Chowder? This looks and sounds dreamy that I would not have thought it’s dairy-free. Beautiful!

    Reply

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