Dairy Free New England Seafood Chowder. 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.

Creamy New England Seafood Chowder should taste from the sea and slightly sweet from the freshness of the seafood. This homemade version of New England Seafood Chowder is much lighter than that served at Perry's. It has onions, celery and garlic and a splash of white wine to start. You can cook Dairy Free New England Seafood Chowder using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Dairy Free New England Seafood Chowder

Prepare 1 of sweet onion.
Prepare 2 of celery stalks.
It's 2 of medium red potatoes.
It's 1 cup of frozen calamari rings.
Prepare 1 cup of frozen small scallops.
Prepare of I cup frozen clams.
It's 1 tsp of salt.
You need 1 tsp of pepper.
Prepare 1 of bay leaf.
You need 1 of large tbsp (scoop) dairy free butter.
You need 1 jar of clam juice.
Prepare 1 cup of dairy free milk.
It's 16 oz of dairy free half and half.
It's to taste of Salt and pepper.

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. 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.

Dairy Free New England Seafood Chowder instructions

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..

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. Make a big pot of seafood chowder featuring cod, clams, shrimp, and scallops for your next gathering using this recipe. In New England you can buy chopped chowder clams at many of our local markets. This New England Seafood Chowder recipe creates a versatile and tasty soup, that is perfect for warming up on a cold winter day.