Ultimate Dairy-Free Chunky Seafood Chowder
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 lobster tails 4 ounces each
- 1-2 crab leg clusters
- ½ pound large shrimp sub prawns (use up to a pound, depending upon how chunky you want it)
- 4 tablespoons extra virgin olive oil sub vegan butter
- 1 tablespoon garlic minced
- 2 celery stalks sliced
- 1 sweet yellow onion diced
- 2 russet potatoes cut into ¼ inch cubes
- 2 tablespoons arrowroot powder
- 1 can full fat coconut milk blended
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Simmer Seafood: In a large saucepan, bring 4 cups seafood stock to a simmer. Add 2-3 lobster tails, 1-2 crab leg clusters and ½ pound large shrimp (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.
- Strain: Pour broth through a cheesecloth or sieve to remove any of the "seafood grit". Place strained broth back in saucepan, but do not place on heat.
- Remove Shells: Once seafood is cool enough, remove meat from shells and cut into bite-sized pieces. Set aside broth and seafood.
- Sauté: In another large saucepan, add 2 tablespoons olive oil. Add 1 tablespoon 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 cubed potatoes and another tablespoon of olive oil. Continually stir on medium-high heat for 4-5 minutes, allowing potatoes to cook slightly.
- Simmer: Add the last tablespoon of olive oil and stir to combine. Add 2 tablespoons arrowroot powder and mix to allow it to coat ingredients. Slowly add strained seafood broth, stirring after every pour and scraping any bits off the bottom. Bring to a simmer, stirring fairly continuously. Then add 1 can full fat coconut milk, stir.
- Combine: Add cooked seafood back into soup, along with 2 teaspoons kosher salt and ¼ teaspoon ground black pepper. Stir and then taste - add additional salt or pepper as desired.
- Serve: Enjoy right away!
Notes
- Seafood: You can really use any seafood you want - you could use bay scallops, fish, etc.
- Whole30/Paleo: If you are concerned with Whole30/Paleo use olive or avocado oil instead of vegan butter
Nutrition
Calories: 264kcal | Carbohydrates: 15g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 56mg | Sodium: 1208mg | Potassium: 524mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 2mg
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