Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, dairy free new england seafood chowder. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
With a smooth and creamy cashew base, this Dairy-Free Seafood Chowder is sure to satisfy your seafood chowder craving! It has chunks of potatoes, carrots and celery, along with a generous amount of scallops. My Dreamy, Dairy-Free Clam Chowder is the healthy version of classic comfort food that can be enjoyed all year long.
Dairy Free New England Seafood Chowder is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Dairy Free New England Seafood Chowder is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook dairy free new england seafood chowder using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Dairy Free New England Seafood Chowder:
- Get sweet onion
- Make ready celery stalks
- Take medium red potatoes
- Make ready frozen calamari rings
- Take frozen small scallops
- Prepare I cup frozen clams
- Get salt
- Prepare pepper
- Get bay leaf
- Get large tbsp (scoop) dairy free butter
- Prepare clam juice
- Prepare dairy free milk
- Get dairy free half and half
- Make ready Salt and pepper
When I think of creamy New England Seafood Chowder, I. I always have coconut milk or almond milk on hand to use as my dairy-free milk and, usually, oil (olive or grapeseed) to meet the fat/shortening I've already shared my Quick and Easy New England Clam Chowder, which is both gluten free and dairy free, here. New England Clam Chowder was just a memory. And visions of New England clam chowder came into my head.
Steps to make Dairy Free New England Seafood Chowder:
- Chop up the onions and celery: set aside.
- Heat a tablespoon of olive oil in pan, while oil is heating up chop the potatoes and set aside.
- Once the oil is heated add the onions, celery, salt and pepper. Saute until onions are translucent or for about 7 minutes. Lower to medium high heat.
- Add the potatoes, clams, scallops and calamari rings. Stir together on a low saute for about 5 minutes.
- Add clam juice, dairy-free half and half, dairy-free milk, dairy-free butter and bay leaf. Bring to quick boil. Once boiling reduce heat to medium and let cook/simmer until potatoes are soft. Add salt and pepper as needed.
I could have made it with real cream, since our daughter's the only one in the family with a dairy allergy, but I thought it would be fun to develop a really good dairy-free version. This recipe is from my favorite cookbook, Eating for IBS by Heather van Vorous, and is completely dairy-free and delicious! We recently returned from a trip to Cape Cod, where we were both very disappointed about not being able to eat the cream-filled clam chowder as a result of our IBS. This New England Seafood Chowder recipe creates a versatile and tasty soup, that is perfect for warming up on a cold winter day. I personally love the crunch and extra saltiness they give!
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