Paleo Seafood Chowder (Dairy Free)

This Paleo Seafood Chowder is a delicious grain free and dairy free version of classic chowder! It's loaded with white fish, shrimp, and lobster meat. Tastes decadent but won't leave you feeling sluggish!

Course Dinner, Soups/Stews

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 460kcal

Author Mary Smith

Equipment

High speed blender

Ingredients

2 tbsp ghee or vegan butter
2 cloves minced garlic
1 medium onion diced
2 carrots peeled and diced
1 stalk celery diced
1 lb russett potatoes peeled and diced
1.5 tsp Old Bay seasoning or Primal Palate New Bae seasoning - more to taste (it does add a little heat)
½ tsp dried thyme
⅓ cup dry white wine I used cooking Sherry
5 cups chicken stock or seafood stock
8 oz white fish of choice cut into 1 inch pieces. Cod works well
8 oz lobster meat I get this from Butcher Box. Can also sub lump crab meat
16 oz shrimp peeled & deveined, tails removed
1 cup raw, unsalted cashews
¾ cup water add a little more if you need to help it blend
1 tbsp fresh chopped parsley for garnish

Instructions

Melt ghee over medium heat in a large pot or dutch oven. Add in the onions, garlic, carrots, and celery and stir for 4-5 minutes until they begin to soften.
Add in the Old Bay (or New Bae) seasoning and thyme and stir for 1-2 minutes until fragrant.
Pour in the white wine and stir, scraping up any brown bits from the bottom of the pot.
Add in the potatoes and broth. Bring it to a boil, then cook over medium heat for 10 minutes.
Add in your seafood (I thawed it all first) - fish, lobster, and raw shrimp - and stir. Cook over medium heat for an additional 10 minutes.
While the seafood is cooking, make the cashew cream. Combine the 1 cup cashews and 3/4 cup water in a high speed blender.* Blend on high for 1 minute or until very smooth and creamy. There should be no cashew chunks remaining.
Pour the cashew cream (or coconut cream if substituting) into the pot and stir. Taste test and add more Old Bay, if desired. Serve topped with fresh chopped parsley and enjoy!

Notes

*If you do not have a high speed blender, I would recommend soaking the cashews in hot water for at least 30 minutes. Drain and rinse them before adding to the blender.

Nutrition