If you’re craving a comforting, hearty bowl of soup but need a dairy-free option, this Creamy Dairy-Free Seafood Chowder is just what you need. This rich and flavorful chowder is loaded with tender seafood, vegetables, and a creamy, velvety broth made without any dairy. It’s the perfect meal to warm you up on chilly days or to impress guests with a delicious, lighter take on a classic seafood chowder.
What makes this chowder so special is how incredibly creamy it is despite being completely dairy-free. The secret is in the combination of coconut milk and vegetable broth, which creates a rich, smooth base that perfectly complements the seafood. The addition of vegetables like potatoes, carrots, and celery adds texture and flavor, making this soup as hearty as it is comforting.
I first made this Creamy Dairy-Free Seafood Chowder when I was looking for a way to enjoy a seafood chowder without the heaviness of cream. It turned out to be a huge hit, and now it’s a staple in my winter recipe rotation. Whether you’re avoiding dairy or just looking for a lighter version of a seafood chowder, this recipe is sure to satisfy your cravings.
Why This Creamy Dairy-Free Seafood Chowder Will Be Your New Favorite
- Dairy-free and delicious: This chowder is completely dairy-free, yet it’s rich, creamy, and full of flavor.
- Packed with seafood: Tender shrimp, scallops, and white fish make this chowder flavorful and satisfying.
- Simple to make: With just a few ingredients and a little time, you can have a comforting, creamy seafood chowder on the table.
- Hearty and filling: Potatoes and vegetables add texture and make this chowder hearty enough to be a complete meal.
- Perfect for any occasion: Whether you’re hosting a cozy dinner or serving it on a special occasion, this chowder is sure to impress.
Ingredients
- 1 lb seafood mix (shrimp, scallops, and white fish, or your favorite seafood)
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 (14 oz) can coconut milk (full-fat for creaminess)
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How to Make Creamy Dairy-Free Seafood Chowder
- Prepare the seafood: If you’re using frozen seafood, thaw it and chop it into bite-sized pieces. Set it aside.
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, and potatoes. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onions become translucent.
- Add the broth and seasonings: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender.
- Add the coconut milk and seasonings: Stir in the coconut milk, smoked paprika, thyme, salt, and pepper. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
- Add the seafood: Add the seafood to the pot and cook for about 5-7 minutes, or until the shrimp turns pink and the scallops are cooked through. If you’re using larger fish fillets, make sure they are cooked all the way through and flake easily with a fork.
- Adjust the seasoning: Taste the chowder and adjust the seasoning with more salt, pepper, or paprika if desired.
- Serve: Ladle the chowder into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!
Tips
- For extra creaminess: If you want an even thicker chowder, you can mash some of the potatoes before adding the seafood to create a creamier base.
- Fresh seafood: If you can get fresh seafood, it’s always best for flavor, but frozen seafood works just as well for this recipe.
- Add some spice: For a little heat, add a pinch of red pepper flakes or a dash of hot sauce while cooking the chowder.
- Make it a day ahead: This chowder tastes even better the next day as the flavors have more time to develop. Just reheat gently on the stove.
Substitutions and Variations
- Different seafood: You can use any seafood you like. Crab, clams, or lobster would also be great additions to this chowder.
- Vegetable alternatives: If you don’t have carrots or celery, you can swap them for other vegetables like leeks, parsnips, or corn for a different texture and flavor.
- Non-coconut milk version: If you’re not a fan of coconut milk, you can substitute it with almond milk or cashew cream for a different dairy-free option.
Make a Healthier Version
- Lower-fat: Use light coconut milk or a combination of vegetable broth and coconut milk for a lighter version of this chowder.
- More veggies: Add extra vegetables like spinach, kale, or zucchini to make the soup even heartier and more nutritious.
- Lower sodium: Use low-sodium vegetable broth and adjust the seasoning to taste to reduce the sodium content.
Closing
And there you have it! This Creamy Dairy-Free Seafood Chowder is the perfect comforting soup for chilly days, packed with tender seafood and a creamy, flavorful broth. It’s a healthier take on a classic chowder that’s just as rich and satisfying. Whether you’re cooking for family, hosting friends, or just enjoying a quiet evening at home, this chowder is sure to warm you up from the inside out. Don’t forget to let us know how your chowder turns out, and be sure to check out more of our cozy and comforting recipes for the perfect meal!
Frequently Asked Questions
- Can I make this chowder ahead of time?
Yes! This chowder actually tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. - Can I use canned seafood?
Yes, you can use canned clams or crab meat, but fresh or frozen seafood will give you the best flavor and texture. If using canned, be sure to drain and rinse before adding to the chowder. - Can I make this soup without seafood?
Absolutely! You can make this chowder a vegetable-based soup by omitting the seafood and adding extra vegetables like corn, peas, or cauliflower for added texture. - How can I thicken the soup?
If you want a thicker chowder, mash some of the cooked potatoes with a potato masher or immersion blender, or add a tablespoon of cornstarch mixed with water to the broth. - Can I freeze the chowder?
Yes, this chowder freezes well. Let it cool completely before transferring to a freezer-safe container. It will last up to 2 months in the freezer. Thaw in the refrigerator overnight and reheat gently. - Can I add cream instead of coconut milk?
If you’re not concerned about making it dairy-free, you can replace the coconut milk with heavy cream for a richer, more traditional chowder. - What if I don’t have smoked paprika?
If you don’t have smoked paprika, you can use regular paprika, or add a pinch of cumin or chili powder for a different flavor. - Can I use other types of broth?
Yes, you can use chicken broth or seafood stock instead of vegetable broth for a different depth of flavor. - How do I know when the seafood is cooked?
The seafood is done when the shrimp turns pink, the scallops are opaque, and the fish flakes easily with a fork. - Can I make this chowder spicier?
Yes! Add a pinch of red pepper flakes, a dash of hot sauce, or a chopped jalapeño to the chowder for a little heat. - Can I use frozen potatoes?
While fresh potatoes work best in this recipe, you can use frozen diced potatoes. Just make sure to thaw them first before adding to the soup. - What kind of fish can I use in this chowder?
Any firm white fish like cod, haddock, or tilapia works great in this chowder. You can also use other seafood like mussels, crab, or lobster for variety.
Creamy Dairy-Free Seafood Chowder
4
30
minutes40
300
kcal0
minutesKeep the screen of your device on
Ingredients
1 lb 1 seafood mix (shrimp, scallops, and white fish, or your favorite seafood)
2 tbsp 2 olive oil
1 medium 1 onion, diced
2 cloves 2 garlic, minced
2 medium 2 potatoes, peeled and diced
2 large 2 carrots, peeled and diced
2 2 celery stalks, diced
4 cups 4 vegetable broth
1 can 1 coconut milk (full-fat for creaminess)
1/2 tsp 1/2 smoked paprika
1/2 tsp 1/2 dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
- Prepare the seafood: If you’re using frozen seafood, thaw it and chop it into bite-sized pieces. Set it aside.
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, and potatoes. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onions become translucent.
- Add the broth and seasonings: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender.
- Add the coconut milk and seasonings: Stir in the coconut milk, smoked paprika, thyme, salt, and pepper. Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
- Add the seafood: Add the seafood to the pot and cook for about 5-7 minutes, or until the shrimp turns pink and the scallops are cooked through. If you’re using larger fish fillets, make sure they are cooked all the way through and flake easily with a fork.
- Adjust the seasoning: Taste the chowder and adjust the seasoning with more salt, pepper, or paprika if desired.
- Serve: Ladle the chowder into bowls and garnish with fresh chopped parsley. Serve hot and enjoy!
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