Dairy Free Chowder Recipes

FISH CHOWDER - DAIRY FREE

Steps:

• Simmer fish in water until it flakes easily, about 5 minutes.
• Remove fish with slotted spoon and set aside.
• Add sliced potato to fish water, cover and simmer until cooked, about 8 minutes.
• Meanwhile, cook the bacon the bacon in a small fry pan when done remove bacon and cook onions in bacon fat until lightly browns.
• Remove pan from heat and crumble the bacon over the onions.
• When potatoes are tender, add the fish, onion and bacon.
• Season to taste with the salt and pepper, add margarine.
• Let stand for 15 minutes before serving.

DAIRY FREE CLAM CHOWDER

Steps:

• Cook bacon. In a large dutch oven or heavy-bottomed pot, cook bacon over medium heat until well browned (about 5-10 minutes). Remove the bacon to a paper towel-lined plate and pour off all but 1 Tbsp of the bacon fat.
• Make cashew cream. While bacon is cooking, rinse the cashews with fresh water, drain off the water, then blend them on high with 1 cup (235mL) of the clam broth in a high-powered blender (about 1-2 minutes). Set aside.
• Sauté potatoes and veggies. With heat over medium-low, add potatoes, onions, and celery to the bacon fat and sauté for 10-15 minutes or until the potatoes are tender, stirring occasionally. Reduce cook time here for low carb substitutions (see notes in text above).
• Sauté garlic. Add oil, allow to heat up, then add garlic. Stir and sauté for another 2 minutes.
• Add remaining ingredients. Add cashew cream, remaining clam broth, clams and their juices, thyme, bay leaf, salt, pepper, cayenne, and half of the parsley. Stir well and bring to a simmer over medium-low heat.
• Allow to rest. After it comes to a simmer, stir it well, making sure to scrape the bottom, and then turn off the heat and place the lid on the pot. Allow to rest for 30 minutes to allow flavors to meld. However, if you are in a rush, feel free to serve it right away as it is fully cooked at this point.
• Season to taste and garnish. Season to taste with salt and pepper, then garnish with bacon and remaining parsley.

CREAMY DAIRY FREE CLAM CHOWDER

Steps:

• 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.
• 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.
• Add the onion, garlic, and celery to the pan. Sauté over medium low temperature until the onion begins to turn translucent and is soft.
• 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.
• 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.
• 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.
• Add the coconut cream to the blender with the potatoes, then blend on low speed just until the potatoes are mostly smooth.
• 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.
• 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.

DAIRY-FREE CHOWDER

Steps:

• Heat a large pot over medium heat. Add 1/4 cup oil, onion, celery, and bacon. Cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.
• Meanwhile, combine 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
• Stir slurry into the chowder to thicken it. Season with salt and pepper. Serve hot.