Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, dairy free new england seafood chowder. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Dairy Free New England Seafood Chowder is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Dairy Free New England Seafood Chowder is something that I’ve loved my whole life.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can have dairy free new england seafood chowder using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Dairy Free New England Seafood Chowder:
- Prepare 1 sweet onion
- Prepare 2 celery stalks
- Take 2 medium red potatoes
- Get 1 cup frozen calamari rings
- Prepare 1 cup frozen small scallops
- Make ready I cup frozen clams
- Prepare 1 tsp salt
- Get 1 tsp pepper
- Get 1 bay leaf
- Take 1 large tbsp (scoop) dairy free butter
- Take 1 jar clam juice
- Make ready 1 cup dairy free milk
- Take 16 oz dairy free half and half
- Make ready to taste 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.
Instructions 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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