Dairy Free Fish Chowder

Prep Time: 15 mins Cook Time: 45 minutes Total Time: 60 mins Yield: 6 servings

This easy to make Dairy Free Fish Chowder is filled with flaky cod, tender potatoes, carrots, and corn in a creamy seafood base- all while being deliciously dairy free!

This Dairy Free Fish Chowder is easy to make and is made in only one pot. Carrots, celery, onion and garlic provide the base flavor for this chowder, and seafood stock takes this chowder up a notch by providing a flavorful and true fish chowder base.

This is also a lightened up chowder that doesn’t leave you feeling sluggish. The heavy cream is cut to only a half cup and the mix of flour and dairy free milk help to thicken the chowder up without the heaviness of heavy cream.

This chowder is a great meal for cooler weather and comes together in just an hour. Serve with your favorite bread or cracker.

Happy cooking!

Looking for more soup and chowder recipes?

• Instant Pot Potato and Corn Chowder with Bacon
• White Chicken Chili
• Creamy Tomato Soup

Ingredients in Dairy Free Fish Chowder:

Carrots

Celery

Onion

Garlic

Seafood Stock– Wegmans has a great Seafood Stock that is dairy and gluten free. If you do not have a Wegmans near you this seafood stock is also dairy and gluten free.

Potatoes– you can use either red potatoes or Yukon gold potatoes for this chowder.

Almond Milk + Flour– by mixing almond milk (or any non-dairy milk) and flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to make it gluten free) we are creating a thick cream that will not only make the chowder creamier, but thicken it up as well. Since we are adding this, we do not have to add as much dairy free heavy cream, so this chowder is lightened up, but the taste is not!

Dairy Free Heavy Cream– I highly recommend Silk’s or Country Crock’s dairy free heavy cream. Also known as heavy whipping cream.

White Fish– use firm white fish in this recipe, like cod or haddock. You can use fresh or frozen. If using frozen, defrost before using.

Corn– use fresh or frozen.

Salt, pepper, thyme, parsley and bay leaves

Tools needed to make Fish Chowder:

• Knife and cutting board
• Measuring spoons and cups
• Large pot or dutch oven– this is the exact one that I have and I love it. I use it for soups and stews, Rice Krispie treats because its so large and the rice krispies don’t pour over the side, and even as a trifle dish because its nice and deep!
• Wooden spoon or spatula

How to make Dairy Free Chowder:

Saute: Sauté the carrots, celery, onion and garlic in the dairy free butter over medium heat until tender, about 5 minutes.

Simmer: Add the seafood stock, potatoes, spices and bay leaves. Mix together. Simmer over medium heat until the potatoes are tender, about 15-20 minutes. Mix together the almond milk and flour until there are no clumps. Add to the chowder and then mix in the heavy cream. Next add the fish and corn. Simmer until the fish is cooked through, about 5 minutes.

Storing leftover Dairy Free Fish Chowder:

This chowder can be stored in an airtight container in the fridge for up to 4 days. This chowder is best reheated in the microwave or on the stovetop.

I would not recommend freezing as the potatoes do not reheat well after being frozen.

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