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Dairy-Free Chowder

5

0 min

Dairy-Free Chowder

Dairy-Free Chowder Photo 1

Time

0 min

Serving

8 persons

Calories

284

Rating

5.00★ (3)

Cuisine

Author: Victoria Buriak
An adaptable dairy-free clam chowder recipe. Add fish for fish chowder; add shrimp or scallops for seafood chowder; add corn for corn chowder.

Ingredients

  • vegetable oil: 0.5 cup (divided)
  • onion: 1 piece (diced)
  • stalks celery: 2 piece (chopped)
  • slices bacon: 2 piece (diced)
  • medium russet potatoes: 2 piece (diced, to taste)
  • clam juice: 1 bottle (8 ounce bottle)
  • ½ cups minced clams: 2 piece (drained)
  • all-purpose flour: 0.25 cup
  • almond milk: 2 cups
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Dairy-Free Chowder Photo 21
Dairy-Free Chowder Photo 32
Dairy-Free Chowder Photo 43
  1. Heat 1/4 cup oil a large pot over medium heat. Add onion, celery, and bacon to hot oil; cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.
    Dairy-Free Chowder Photo 2
  2. Meanwhile, combine remaining 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
    Dairy-Free Chowder Photo 3
  3. Stir slurry into clam chowder until thickened. Season with salt and pepper; serve hot.
    Dairy-Free Chowder Photo 4

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