Ultimate Dairy-Free Chunky Seafood Chowder – perfect for special occasion! (Whole30/Dairy-Free)

This post is sponsored by Bob’s Red Mill®, but the opinions are my own.

This is a decadent and delicious winter chowder that is perfect for a special occasion or a cozy weekend night!

You guys know I LOVE making-over recipes that are traditionally dairy-filled and making them dairy-free. Ever since I found out I was allergic to dairy (way back when I was a sophomore in high school), I have had to get creative in the kitchen. I found creative ways still eat my favorite foods … minus the dairy.

One of the easiest ways to thicken your soups so they are “creamy” is to use arrowroot powder – my go-to brand has always been Bob’s Red Mill. It works like a dream every time. This recipe was inspired by my Dairy-Free Clam Chowder, which also used Bob’s Red Mill arrowroot powder to create that dreamy thickness every chowder should have 🙂

And please feel free to use whatever seafood you want – I used lobster, crab and prawns. I left the shells on and cooked the seafood in some seafood stock – this only intensified the flavor of the stock so that when you added it in with the coconut milk, etc. the seafood flavor would really shine through – it is SO good you guys! I am picturing you making this on Valentine’s Day, a cozy winter weekend or any other special occasion! It’s so perfect! Enjoy!

Oh and if you are needing ALL the cozy soups and stews – make sure you check out this round-up of over 20 of my favorite healthy soups, stews and chilis!

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Love,

Ultimate Dairy-Free Chunky Seafood Chowder

Author: Erin - The Wooden Skillet
Yield: Approx. 8 cups
Category: Soup
Method: Stove Top
Cuisine: American

Description

A savory and delicious seafood chowder that is Whole30-friendly, dairy-free and SO delicious! Perfect for a special occasion, holiday, date night or Valentine’s Day!

Ingredients

4 cups seafood stock
2-3 small lobster tails
1-2 clusters of crab legs
1/2 lb large shrimp/prawns (use up to a pound, depending upon how chunky you want it)
2 celery stalks, sliced
1 small sweet yellow onion, diced
2 medium russet potatoes, cut into 1/4 inch cubes
1 Tablespoon minced garlic
4 Tablespoons ghee, divided (vegan butter or coconut oil work as well)
2 Tablespoons Bob’s Red Mill Arrowroot Powder
1 can full fat coconut milk, blended
2 Teaspoons salt
1/4 Teaspoon ground black pepper

Instructions

In large sauce pan bring seafood stock to a simmer.
Add lobster tails, prawns and crab legs (break up crab legs to they fit).
Cover and let simmer approx. 8-10 minutes.
Carefully remove seafood and place on plate or cookie tray to allow them to cool.
Pour broth through cheesecloth to remove any of the “seafood grit.”
Place strained broth back in saucepan, but do not place on heat.
Once seafood is cool enough, remove meat from shells and cut into bite-sized pieces.
Set aside broth and seafood.
In another large saucepan, melt 2 Tablespoons ghee.
Add garlic and sauté on medium heat until fragrant, about 1 minute.
Add celery and onion and sauté until onion reduces, about 4-5 minutes.
Add potatoes and another Tablespoon of ghee.
Continually stir on medium-high heat for 4-5 minutes, allowing potatoes to cook slightly.
Add the last Tablespoon of ghee and allow it to melt.
Add arrowroot powder and mix to allow it to coat ingredients.
Slowly add seafood broth, stirring after every pour and scraping any bits off the bottom.
Bring to a simmer, stirring fairly continuously.
Then add can of coconut milk, stir.
Add seafood back into soup, along with salt and pepper.
Stir and then taste – add additional salt or pepper as desired.