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!
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!
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!
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.
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
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 bowls 1x
- Category: Dinner; Lunch
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!
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
- 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, 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.
- 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.
Keywords: chowder, seafood, dairy-free, dinner
Oh thank you for this delicious dairy free chowder recipe!! I’m always
the one left out of enjoying the chowders, bisques and creamy soups. Finally something so.delicious for me!!
I used almond milk this time…but will definately try the cashew next time.
★★★★★
Hi Sherri! I’m so glad you enjoyed the chowder. Thanks for letting me know!
I first left a comment on one of your amazing muffin recipes, but I actually first found your site through *this* recipe. I’m not much one for commenting usually but this chowder is so incredibly good that I thought it would be criminally unfair if I didn’t at least say something here also.
I have a small rotation/collection of a few dairy-free chowder recipes, and I’ve added this one…the newest but already maybe the best. Your choice of ingredients is consistently excellent, very healthy and natural. And in this case they also add up to a fantastic chowder. (I also live in the Atlantics myself so I’ve grown up knowing how to distinguish great chowder! 🙂 ) A really well-designed delicious recipe, thank you.
★★★★★
Thanks so much JT! I’m glad you’ve been enjoying the chowder recipe and I really appreciate you taking the time to leave a comment!
Prepared this chowder today and it tastes delicious! The only substitutions were low sodium fish stock instead of chicken stock and roasted unsalted cashews instead of raw. I only added a small amount of salt while sauteing the fish since the broth wasn’t completely unsalted and it was perfect. Thanks so much I’m definitely adding this to my rotation!
Hi Bee! I’m so glad you enjoyed the chowder. Thank you for your feedback and for sharing your substitutions!
Soo!! Gooood 😊
★★★★★
So happy to hear that!
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!
★★★★★
Hi Liz! That’s so great to hear. I’m glad you enjoyed the chowder! Thanks for letting me know.
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!
★★★★★
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!
I was going to make this chowder for Christmas Eve and wondered if unsalted roasted cashews would work?
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!
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.
Looking forward to hearing how it turns out! Thanks Maureen!