This Dairy Free Crab and Corn Chowder is packed with summer flavors. The perfect combination of two delicious soups: corn chowder and cream of crab! This soup is also gluten free and soy free. Nut free option included!
4earsfresh corn on the cob, shucked, all silk removed. can also sub 3 cups frozen or canned corn
2tspOld Bay or New Bae seasoning
6cupschicken broth, or veggie broth
16 ozlump crab meat, fresh preferred
1/2cupraw, unsalted cashews
Heat a large dutch oven or pot over medium heat and add the bacon pieces. Cook them for 8-10 minutes, stirring frequently, until cooked through and crispy. Remove the pieces using a slotted spoon and let them drain on a paper towel-lined plate.
While the bacon is cooking, use a sharp knife to remove the corn kernels from the cobs. Discard the cobs. Set the corn kernels aside in a bowl.
Remove most of the rendered bacon fat from the pot, leaving about 1 tbsp behind. Add in the 1 tbsp ghee or vegan butter and heat the pot over medium heat. Add in the onions, celery, and garlic and cook for 5-7 minutes until they begin to soften.
Add in the diced potatoes, corn, Old Bay seasoning, thyme, bay leaf, and chicken broth. Bring the soup to a rolling boil, then turn the heat down to medium low. Let it simmer for 15 minutes or until the potatoes are fork-tender.
Transfer 1.5 cups of the soup with some corn, potatoes, and veggies to a high speed blender. Add in the cashews and water and blend on high for 1 minute, or until it is very smooth and creamy. Pour the creamy mixture back into the soup pot and stir well.
Add in the crab meat and cook over medium heat for 5-10 minutes until it is warmed through. Serve the chowder with come crumbed bacon and fresh parsley, if desired. Enjoy!
To make this recipe nut free, use 1/2 cup coconut cream (thick part of a can of coconut milk) instead of the cashews and omit the water. So, you would simply blend the 1.5 cups of soup with the 1/2 cup of coconut cream.