Dairy-Free Seafood Chowder
Budget friendly, Whole 30 approved, and SOUPER delicious and creamy. Topped with some crispy prosciutto.
Inroduction
About this Recipe
By: Caitlin Greene
What You Need
Produce
Cauliflower
Onion
Carrots
Celery stalk
Potatoes
Shrimp
White fish (I used cod)
Condiments
Dijon mustard
Hot sauce
Baking & Spices
Salt
Cumin
Thyme
Pepper
Dairy
Coconut milk
Oil
Olive oil
Liquid
Veggie broth
Coconut aminos
Tools
Steam pot
Colander
Blender
Saucepan
Dairy-Free Seafood Chowder
Ingredients
- 1/2 head chopped cauliflower
- 1 cup canned coconut milk
- 1 tablespoon olive oil
- 1 chopped onion
- 2 sliced carrots
- 1 sliced celery stalk
- 2 cups veggie broth
- 2 medium diced potatoes
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
- 1 teaspoon coconut aminos
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- 1/2 pound thawed shrimp
- 1/2 pound thawed white fish (I used cod)
Instructions
- Steam cauliflower until tender (about 10 minutes), drain and blend with coconut milk.
- Heat olive oil over medium high and when hot add onion, carrots and celery stalk and sauté for about 3 minutes, until soft.
- Add veggie broth (you could sub with seafood or chicken), the cauliflower/coconut milk mix, potatoes, salt, cumin, thyme, pepper, coconut aminos, dijon mustard, and hot sauce.
- Cover and cook for about 7 minutes.
- Remove cover and add shrimp and white fish of choice.
- Cover again and cook for another 4-5 minutes until fish and shrimp are cooked through. Top with crispy bacon or prosciutto.
