Dinner tonight was the Ultimate Dairy-Free Seafood Chowder by @thewoodenskillet 🦞🍲
Fresh seafood, veggies, non-dairy milk, @bobsredmill arrowroot, and that’s it! Go check out her original recipe on her blog! 😊
SO delicious!!! I can’t believe how tasty this was. Its just amazing how every food can be made healthy 💚
I made a few tweaks below just to keep it Plant Paradox friendly! As well as adding a little bit more garlic and a dash of Old Bay. And as @thewoodenskillet says, please feel free to use whatever seafood you like! Enjoy!
4 cups seafood stock
2-3 small lobster tails
1-2 clusters of crab legs
1/2 lb large shrimp/prawns (use up to a pound, depending upon how chunky you want it)
2 celery stalks, sliced
1 small sweet yellow onion, diced
1 Japanese sweet potato, cut into 1/4 inch cubes
2 Tablespoons minced garlic
4 Tablespoons ghee, divided (vegan butter or coconut oil work as well)
3 Tablespoons Bob's Red Mill Arrowroot Powder
1/2 cup unsweetened coconut milk
2 Teaspoons salt
1/2 tsp Old Bay seasoning
1/4 Teaspoon ground black pepper
Optional: Plant Paradox Approved hot sauce to taste 😋
1. In large sauce pan bring seafood stock to a simmer.
2. Add lobster tails, prawns and crab legs (break up crab legs to they fit). Cover and let simmer approx. 8-10 minutes.
3. Carefully remove seafood and place on plate or cookie tray to allow them to cool.
4. Pour broth through cheesecloth to remove any of the “seafood grit.”Place strained broth back in saucepan, but do not place on heat.
5. Once seafood is cool enough, remove meat from shells and cut into bite-sized pieces. Set aside broth and seafood.
6. In another large saucepan, melt 2 Tablespoons ghee. Add garlic and sauté on medium heat until fragrant, about 1 minute.
7. Add celery and onion and sauté until onion reduces, about 4-5 minutes.
8. Add potatoes and another Tablespoon of ghee. Continually stir on medium-high heat for 4-5 minutes, allowing potatoes to cook slightly. Add the last Tablespoon of ghee and allow it to melt.
9. Add arrowroot powder and mix to allow it to coat ingredients.
10. Slowly add seafood broth, stirring after every pour and scraping any bits off the bottom.
11. Bring to a simmer, stirring fairly continuously. Then add coconut milk, stir.
12. Add seafood back into soup, along with salt, pepper, and old bay.
13. Stir and then taste – add additional salt or pepper as desired.