Dairy Free Classic Seafood Chowder

Total time1 hr

Prep time20 min

Cook time40 min

Smoky bacon, tender Yukon Gold potatoes, and a briny hit of clam juice build a deeply savory base for this loaded chowder, while chunks of flaky cod and plump, curled shrimp make it feel like a proper seafood feast. A splash of white wine and a scatter of fresh thyme and smoked paprika round out the broth with warmth and depth, and the drained baby clams stirred in at the end add that classic chowder texture in every spoonful. It simmers down into a thick, hearty pot that ladles up beautifully over crusty bread or a handful of oyster crackers. This one's a great pick for a dairy free dinner rotation, especially on a cold night when you want something rich, comforting, and full of ocean flavor. The crispy bacon folded back in right before serving is the finishing touch that ties the whole bowl together.

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Ingredients

6 servings

4 strips bacon, cut into ½-inch pieces
Oscar Mayer Naturally Hardwood Smoked Bacon Oscar Mayer Fully Cooked Original Bacon Oscar Mayer Original Center Cut Bacon for a Low Carb Lifestyle Pack - 12 Oz Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Hormel Black Label Original Bacon 16 oz
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1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp all-purpose flour
1 cup dry white wine
2 cups clam juice
2 cups low-sodium chicken broth
1 ½ lb yukon gold potatoes, cut into ½-inch cubes
1 tsp fresh thyme leaves
2 bay leaves
½ tsp smoked paprika
¾ lb firm white fish (cod or halibut), cut into 1-inch chunks
½ lb large shrimp, peeled and deveined
1 can (10 oz) whole baby clams, drained, juice reserved
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
oyster crackers or crusty bread, for serving (optional)

Instructions

1
Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
2
Add the butter to the pot with the bacon fat over medium heat. Once melted, add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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