Yummy in my Tummy!
Oh so creamy, flavour-filled, tummy-warming goodness! This chowder, dare I say it, may be even better than the standard version. You’d never know it was good for ya!
When last Christmas rolled around, I got a pang for seafood chowder. Being from Canada’s East Coast, it’s one of those foods you associate with cold weather gatherings.
My challenge was to make something my somewhat skeptical family would not only be up for trying but, would love.
My secret flavor-filled creamifying weapon: butternut squash!
Sound crazy? A little too healthy to be true even?
Well, I wasn’t 100% sure it would work at first either.
The end product though spoke for itself! It was just sooo good!
The family thought so too! For long-time chowder loving and eating folks, that’s really saying something!
This recipe is easy to make, pretty quick, and will satisfy a crowd. You can throw in any white fish, salmon, clams, mussels, scallops, shrimp or lobster you can get your hands on. In my opinion, you can never have too much seafood in seafood chowder.
I hope you try this!
I think it’s a recipe you’ll keep coming back to.
P.S. If you make this, I’d love to hear from ya! Please leave a comment, rate it & share it. I’d love to see a pic of your masterpiece too. Just tag @natinclined and use the hashtag #naturallyinclined to share it with us on Instagram.
Creamy Healthy Seafood Chowder (Dairy-free)4 Reviews
Oh so satisfying creamy, healthy, dairy-free seafood chowder your whole family’s gonna love. Sure to hit the spot on a chilly day!
- Prep Time: 10m
- Cook Time: 1h 10m
- Total Time: 1h 20m
- 2 1/2 c Butternut squash (1 Medium Butternut squash)
- 1 tsp. Sea salt (or to taste)
- 1/8 tsp. Black pepper
- 1/2 tbsp. Dill
- 4 Blocks of frozen spinach
- ½ Large red pepper, diced
- 3 Green onions, diced
- 1 Medium peeled and sliced potato
- 2 tbsp. Apple cider vinegar
- 2 1/2 tbsp. Coconut seasoning sauce or (gluten-free Worcestershire sauce)
- 2 tbsp. Fish sauce
- 1 941 ml box of organic chicken stock (gluten-free)
- 1 Can of full-fat coconut milk
- 1 Bottle of clam juice
- 1 tbsp. Extra Virgin Olive oil
- 2 Garlic bulbs
- 1 cup Fish (diced), 140 g mussels and 1 cup lobster *Note: I don't think you can ever have too much seafood or fish, so I throw in whatever I have on hand.
- Preheat oven to 400 degrees.
- Cut the butternut squash in half, length-wise and remove seeds.
- Rub oil over the butternut squash and sprinkle with sea salt and place on a baking sheet.
- Rub oil over the whole garlic bulb and place on the baking sheet and put in the oven.
- Remove the garlic after 20 minutes. Remove the butternut squash after 45 minutes or until tender when poked with a fork.
- Place clam juice in a large pot on medium-high heat and reduce for approximately 5 minutes.
- Add the chicken stock, coconut milk, coconut seasoning sauce, apple cider vinegar and any juices from the seafood or fish.
- Add roasted butternut, roasted garlic gloves, and peeled & sliced potato.
- Simmer for 15-20 minutes.
- With an immersion blender, blend until smooth. Put on medium-low heat.
- Add the chopped green onion & red pepper, and the dill, salt and pepper.
- Add mussels (if in shell or clams in shell) and cover for 4-5 minutes until shells open.
- Take the pot off the stove.
- Add other shellfish and fish at the very end. The heat of the soup will cook them. Just give them a few minutes.
- Serve immediately.