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Dairy-Free Seafood Chowder

January 10, 2019 By Leanne 99 Comments

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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!

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

Dairy-Free Seafood Chowder

★★★★★ 5 from 38 reviews
  • Author: Leanne
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 bowls 1x
  • Category: Dinner; Lunch
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Description

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!


Scale

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

Did you make this recipe?

Tag @crumbtopbaking on Instagram and hashtag it #crumbtopbaking

Pinterest image for Dairy-Free Seafood Chowder.

Filed Under: All Recipes, Dairy-Free, Main Dishes, Seafood, Soup Recipes

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Reader Interactions

Comments

  1. Florence Bedard says

    January 10, 2021 at 12:32 pm

    Soo!! Gooood 😊

    ★★★★★

    Reply
    • Leanne says

      January 11, 2021 at 6:11 pm

      So happy to hear that!

      Reply
  2. Liz says

    January 8, 2021 at 8:14 pm

    Made this today and loved it. I only added cod and shrimp as I had those on hand and needed to be used up. I didn’t precook them either, just threw them in at the end to cook. Definitely going to be in my rotation, love it and such a easy one to throw together. It’s better than others I’ve tried that use some sort of nut milk to get the creaminess. Thank you!

    ★★★★★

    Reply
    • Leanne says

      January 9, 2021 at 9:06 pm

      Hi Liz! That’s so great to hear. I’m glad you enjoyed the chowder! Thanks for letting me know.

      Reply
  3. Tameka says

    January 2, 2021 at 11:26 pm

    This was awesome! I changed it up a little by using seafood stock instead of chicken broth, seafood medley (shrimp, calamari, scallops and mussels) instead of just salmon, shrimp and scallops. I added Old Bay seafood seasoning in the end to pack it with more flavor. Next time, I will add salmon. Can’t wait to eat it again tomorrow!

    ★★★★★

    Reply
    • Leanne says

      January 3, 2021 at 8:56 pm

      Hi Tameka! Thanks so much for sharing your substitutions. Old bay seasoning sounds like a nice addition. I’m happy to hear you enjoyed the chowder!

      Reply
  4. Maureen says

    December 20, 2020 at 3:52 pm

    I was going to make this chowder for Christmas Eve and wondered if unsalted roasted cashews would work?

    Reply
    • Leanne says

      December 20, 2020 at 9:51 pm

      Hi Maureen! I haven’t tried this recipe with roasted cashews. I think the texture would be the same as raw cashews but the flavour might not be the same. Raw cashews add as subtle sweet flavour, whereas roasted cashews might add a smokey flavour. If you try it, please let me know how it goes!

      Reply
      • Maureen says

        December 22, 2020 at 2:09 pm

        Thank you! I bought some raw cashews as I didn’t want to risk it! I am originally from Nova Scotia so grew up with dairy-based chowder. I can no longer tolerate dairy so was very excited to see this version! I might experiment down the road with the roasted cashews and if I do, I will let you know how it turns out.

        Reply
        • Leanne says

          December 24, 2020 at 11:56 am

          Looking forward to hearing how it turns out! Thanks Maureen!

          Reply
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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

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