Dairy-free Seafood Chowder

Dairy-free Seafood Chowder

This dairy-free chowder recipe uses rich coconut milk to impart a creamy taste with all the goodness of coconuts.  Use any seafood you like: calamari, fish, mussels, clams, crab or lobster. Any seafood goes well with this chowder. Make sure not to overcook the seafood, since it can get tough.

Dairy-Free Seafood Chowder
Makes 6 servings
Prep time: 1 hour

1 Tbs. coconut oil
½ medium onion, diced
3 stalks celery, finely chopped
1 carrot, peeled and finely chopped
4 cups coconut milk
1 cup water
1 ¼ tsp. salt
1 ½ tsp. black pepper
3 bay leaves
1 Tbs. parsley
½ cup uncooked small shrimp, peeled
½ cup scallops, chopped
½ cup cooked clams, chopped
2 cups clam nectar
½ cup cooked mussels, chopped
2 tsp. xanthan gum

Heat the oil in a medium pot and sauté onion and celery until translucent. Add the carrot, coconut milk, water, salt, pepper, bay leaves and parsley and simmer on low until carrots are soft.

Add shrimp and scallops and cook until they’re just done. Remove pot from heat and add the clams, clam nectar and mussels.

Sift xanthan gum into chowder, stirring constantly. Remove bay leaves before serving.

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