Dairy-Free Chowder

Dairy-Free Chowder
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    8 People
  • VIEWS
    9

A comforting and versatile dairy-free chowder that serves as a blank canvas for your culinary creativity. Transform it into a hearty fish chowder, a luxurious seafood medley, or a sweet and summery corn chowder. The possibilities are endless!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Cholesterol
    37 mg
  • Fiber
    2 g
  • Protein
    16 g
  • Saturated Fat
    3 g
  • Sodium
    240 mg
  • Sugar
    3 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Heat 1/4 cup vegetable oil in a large pot over medium heat. Add the diced onion, chopped celery, and diced bacon. Cook, stirring occasionally, until the bacon renders its fat and the onion becomes translucent (approximately 5 minutes).

02

Step

Add the diced potatoes and clam juice to the pot. Increase the heat to medium-high and bring the mixture to a boil. Cook until the potatoes are fork-tender (approximately 15-20 minutes).

03

Step

Stir in the drained minced clams and cook for an additional 10 minutes.

04

Step

While the potatoes and clams are cooking, prepare the almond milk slurry. In a separate saucepan, combine the remaining 1/4 cup of vegetable oil and all-purpose flour over medium heat. Stir constantly until a paste-like mixture forms and turns light golden brown (approximately 3-5 minutes).

05

Step

Gradually whisk in the almond milk, ensuring there are no lumps. Continue to cook and stir until the mixture thickens into a smooth slurry (approximately 6-7 minutes).

06

Step

Stir the almond milk slurry into the clam chowder until the chowder reaches your desired consistency. Season generously with salt and pepper to taste. Serve hot and enjoy!

For a richer flavor, consider using smoked bacon.
If you prefer a thicker chowder, add a bit more of the almond milk slurry. Conversely, for a thinner chowder, add more almond milk directly.
Feel free to experiment with different types of potatoes. Yukon Gold potatoes will lend a creamier texture.
To make fish chowder, add 1 pound of flaked cod or haddock along with the clams.
For seafood chowder, add 1/2 pound of shrimp or scallops along with the clams.
For corn chowder, add 1 cup of corn kernels along with the clams.

Calista Hellercrist

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (7)
  • Hermann Bailey

    This is my go-to chowder recipe now. So easy to adapt to whatever I have on hand.

  • Lura Schmidt

    The flavor is rich and creamy, even without the dairy. I highly recommend this recipe!

  • Ally Will

    I appreciate the clear instructions and helpful tips. My chowder turned out perfect the first time.

  • Elvera Volkman

    The almond milk slurry worked perfectly to thicken the chowder without any dairy. Thanks for the great recipe!

  • Dovie Carter

    I added some shrimp and cod to make it a full seafood chowder, and it was incredible!

  • Alessandra Schinner

    This recipe is amazing! My family loved it, and they couldn't even tell it was dairy-free.

  • Macie Wunsch

    I used cornstarch instead of flour to make it gluten-free, and it turned out great.

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