Dairy-free Seafood Chowder

Dairy-free Seafood Chowder


  • 1 Newport Chowder Company secret spice pack
  • 1/2 lb each of chopped shrimp, scallops, and scrod
  • 1 small diced white onion
  • 10 cooked and diced red bliss potatoes
  • 1 tbsp of salt and 1 tbsp of black pepper
  • 1/3 cup of dairy-free butter
  • 4 cups of unsweetened coconut milk, coconut cream, or almond milk
  • 2 cups of clam juice, seafood broth, or canned clams
  • 1 tbsp of olive oil



  1. In a large saucepan heat olive oil, butter, and onions. Add seafood and secret spice packet to cook for 3-5 minutes on medium heat and then set aside once cooked.
  2. In a large pot add potatoes, coconut milk, and clam juice to cook over medium heat.
  3. Add cooked seafood, onions, and spices into the large pot with coconut milk, potatoes, and clam juice.
  4. Continue to cook all ingredients on medium for 10-15 minutes. VERY important not to let the mixture come to a boil.
  5. Season for taste with salt and pepper then enjoy!



  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Total: 50 minutes (30 minutes of prep time and 20 minutes of cook time)
  • Serves 10-12 people


Are you craving Dairy-Free, Gluten Free, or Paleo Seafood Chowder?

Nice creamy soups or fish chowder with chunks of potato and corn in it? If so, you're going to love this... Fabulously Fungolas! Here's why: I'm going to give you 12 ingredients that, when combined in the correct proportions, will create a wonderfully thick and delicious cup of creamy seafood chowder. Sounds good, doesn't it? I thought so. Now, let's get cooking.

Where do we start? The first thing we need is some kind of white fish. It can be cod, haddock, halibut or whatever. You can also use shrimp, scallops or even lobster if you want. No matter what kind of seafood you use, just make sure it is "Dairy-Free" if you have an allergy or are trying to avoid certain fats. Of course, if you don't have an allergy or are trying to lose weight, you can use the full-fat version of the ingredients I've listed below... but... you'll miss out on all the fabulous flavor and aroma this mixture is going to give you. Trust me on this. The second thing we need is a good can of evaporated milk. Again, if you have an allergy or are trying to cut down on fat, you can use the regular milk... but... again... you'll be missing out on all that creamy goodness my recipe has to offer. The third ingredient is a 14-ounce can of chicken broth. Make sure it's not vegetable broth... because... that will affect the thickness of your chowder. The fourth ingredient is a 15-ounce can of cream-style corn.

Have you tried the spices from Newport Chowder Company? They're fantastic! The fifth ingredient is a small can (about 1/2 cup) of condensed milk. This is what gives my chowder its characteristic thick and creamy consistency. If you don't have any condensed milk handy, just use regular milk... but... I promise... you won't get the same rich and decadent flavor and aroma my recipe has to offer. Next, we need some kind of starch. I like to use potato starch... because... it has a neutral flavor... and... it thickens the chowder without overpowering it with an intense taste of its own. Some people like to use cornstarch... or... flour. Use the one you prefer... but... I must insist you use enough to thicken the mixture just a touch... not... enough to make it gloppy. The sixth ingredient is a clove of garlic. Raw, unpeeled cloves are fine... but... I also like to saute the garlic in a little butter or oil before adding it to the chowder. This adds an extra dimension of flavor that is simply unbelievable. The seventh ingredient is one small red chili pepper. If you don't have a small red chili pepper handy, use one of your favorite hot peppers. Just remember, though, that a little goes a long way with these ingredients.


Seafood chowder is healthy because...

it's low in calories and fat... and... it contains lots of vitamins, minerals, and other good stuff. However, if you want a thicker chowder... one that has more "body" and "flavor"... you must add the eighth ingredient: A tablespoon of curry powder. If you are not familiar with curry powder, it is a combination of spices used all around the world in every culture to give dishes a unique "curry-like" flavor. I like to use mild curry powder... because it blends so well with the other ingredients... but... if you want something hotter, go for it. Just make sure you don't use too much... or else... your chowder will have an intense curried aroma and flavor. Think about the ingredients you chose, you might want to try some new supplements like cashew cream, sweet potato, white sweet potato, fresh dill, bay scallops, fresh thyme, smoked paprika, lemon juice, celery stalk, carrots, and celery. If you're a food writer please feel free to share your thoughts on this great recipe! We are always looking to improve and make new recipes. Even consider the idea to add salmon and add garlic to our recipe.


Why is dairy-free seafood chowder important? 

As more and more of us are focusing on health going into 2022 finding dairy-free options to our favorite soul foods and tasty recipes is going to be essential for the coming year. Dairy-free seafood chowder is delicious and nutritious because it's loaded with nutrients! It's easy to make and freezes well. In a large pot, heat the olive oil over medium-high heat. Add the celery, carrots, onions, and garlic. Sauté for 5-minutes or until the vegetables are softened. Stir in the flour and sauté for 2-minutes more. Then add your mouth-watering seafood. Bring to a boil, reduce the heat to low, and simmer, partially covered, for 45-minutes. Remove from the heat and let cool slightly. Pour into a food processor or blender and purée. Return the soup to the pot. Add the clams, mussels, shrimp, salmon, scallops, and lobster. Heat through and serve with chunks of French bread and butter. Bon appetit! Note: If you don't have seafood stock, use 3 cups of water and a handful of salt.


What do I need in my kitchen to cook seafood chowder?

To make a mouth-watering seafood chowder you will need a dutch oven or a large boiling pot. A dutch oven is a great kitchen tool for any recipe because soon you will discover it is the easiest and most foolproof way to make delicious soups, stews, and chowders. Next, you will need: 2-1/2 cups diced potatoes (about 6 medium) 4 carrots, peeled and sliced 2 onions, diced 2-1/2 teaspoons salt 1 teaspoon paprika 1/2 teaspoon pepper 1 teaspoon garlic powder 3-1/2 cups water 2-1/2 cups chicken broth 1 cup milk 12 ounces (3 packages) frozen corn kernels 12 ounces (3 packages) frozen lima beans 12 ounces (3 packages) frozen small white beans 12 ounces (3 packages) frozen baby limas 12 ounces (3 packages) frozen sliced okra 12 ounces (3 packages) frozen cut green beans 2 cups diced tomatoes with jalapenos (rotel) 1 cup thinly sliced fresh mushrooms 3 bay leaves 1 tablespoon dried basil 1 tablespoon dried oregano 3/4 cup butter Combine all ingredients, except the butter, in a large pot. Evidently... it evens out the temperature of whatever you are cooking. This means your chowder will be ready to eat in just minutes instead of hours like other soups and stews. Fill the dutch oven about 2/3 full with water. Heat the water over high heat until it comes to a boil. While the water is heating, dice (very fine) one onion and cut up one red bell pepper. Slice one jalapeño pepper in half and remove the seeds if you want less spiciness. Dice one clove of garlic. A dutch oven is not only an incredibly useful tool but an affordable one because it is so commonly used in the home kitchen. You can find them at most any discount store for $10 to $20 and they will last a lifetime. I use mine almost every day and it has lasted me nearly 20 years! Now, let's talk about this wonderful, wonderful food you are going to be able to make with this dutch oven. As an alternative to the dutch oven, a large boiling pot also is a great kitchen tool for any seafood chowder because it has a tight-fitting lid and will retain heat very well. A pressure cooker is also ideal for making soups and chowders as it cooks the ingredients at high pressure which makes them tender and cuts down on the cooking time considerably.


Organic or Non Organic Ingredients? 

Organic ingredients are an essential part of any home recipe because they Make The Recipe Taste Better! And, don't forget, the taste of food is one of the main reasons people eat it. If you use good-tasting, healthy ingredients, your recipes will be more attractive to your family or loved ones. But wait! Don't go getting organic ingredients based on this idea alone. Conversely, don't go getting organic ingredients just because they are more expensive than their non-organic counterparts. There are a few guidelines I'd like to share with you that will hopefully put your mind at ease when it comes to using organic ingredients without breaking the bank. The first thing you should pay attention to is whether or not the product is "certified organic". Many companies, especially larger corporations, will pay to have their products certified as organic even if they do not use 100% organic ingredients. This can be very misleading to the buyer. For example, some organically grown tomatoes may contain up to 40% inorganic ingredients. So what? Well, for one thing, non-organic tomatoes are much cheaper than organic ones. And secondly... Organic Ingredients Are Generally More Expensive! Even if a company uses only 100% organic ingredients, the cost of producing an item is likely to be higher because of the extra handling and storage required. This is especially true for foods like fruits, vegetables, meat, eggs, and dairy products which must be kept clean and fresh. Think about it: If you were to buy a box of non-organic cookies from the store, you would probably spend about $1.00 for each of them.

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