This Dairy Free Seafood Chowder is just as good as the original lactose heavy version.
It’s bursting with a tender mix of seafood and is deliciously creamy.
This dish was created for a Mothers Day meal I made for my wonderful Mum, and I wanted to make her something a little bit special.
My Mum loves seafood, but doesn’t cook it all that often.
And I love chowder, but would never be able to order it in a restaurant as it’s traditionally made with regular cream.
And just like that , this dairy free seafood chowder was born :)
I know I probably say this allllll the time, but this recipe is AWESOME.
Whether you’re lactose challenged or not, it’s a really beautiful mix of flavours and textures from the coconut milk and various types of seafood.
And it’s made with frozen seafood so it’s really quick and cheap to make too.
Highly recommended friends :)
Traditionally, you would use sweetcorn as a chowder vegetable, and I promise I had sweetcorn on my shopping list.
However, when I was in store I saw bags of the tiniest, sweetest, petits pois.
I just knew that they would complement the chowder in pop of flavour and contrast of colour.
Apologies for breaking with tradition yet again. Feel free to ignore & use sweetcorn if you prefer ;)
Dairy Free Seafood Chowder
I chose to use frozen wild salmon and smoked haddock fillets, which I defrosted first.
I also added a big handful of a frozen seafood mix which I threw in along with the peas, both still frozen.
- 1 tbsp oil
- 1 onion chopped
- 4 rashers streaky bacon chopped
- 1 tbsp plain flour
- 500 ml fish stock I used 1 Knorr Stock Pot dissolved in boiling hot water
- 4 new potatoes halved
- 1 pinch mace
- 1 pinch cayenne pepper
- 1 can coconut milk
- 1 fillet smoked haddock skinless and boneless diced
- 1 fillet salmon diced
- 1 large handful mixed seafood (prawns, squid & mussels)
- 1 handful frozen peas
- 1 tbsp parsley finely chopped
Fry the bacon and onion gently in the oil for about 10 minutes, or until the onion has softened.
Tip in the flour and cook for 2 minutes more.
Add the hot fish stock and and potatoes and simmer for 10 minutes, or until the potatoes are cooked.
Add the mace, cayenne pepper and coconut milk and bring back to the simmer.
Add the haddock and salmon chunks and simmer gently for 4-5 minutes.
Lastly add the mixed seafood and peas and simmer until piping hot.
- Season the broth and serve.
Huge thanks to Iceland for sponsoring this recipe and allowing me to continue bringing you tasty recipes, for free! As always all thoughts (and leftovers!) are my own.