Dairy-Free Seafood Chowder

Dairy-Free Seafood Chowder served in bowls.

Seafood is one of my most favorite food categories. I grew up close to the ocean and seafood was ample around me . When I moved close to the Atlantic ocean, it was like a pescatarian paradise. I was able experiment with Lobster, Clam and Scallop-meat varieties. Seafood chowder and Lobster rolls were the highlight in most restaurant menus in that region.

Dairy-Free Seafood Chowder with Shrimp, Lobster and Cod served in a bowl.

I had my fair share of trying out as many chowders as I can get my hands on. The funny part though, I have never attempted to make a seafood chowder during my time living there. I suppose it was easy and fun to get out and have chowder by the beach rather than at home.

Ingredients for seafood chowder- Lobster tails, Cod Loin, Shrimp, Summer savory, coconut milk, Carrots, Potatoes, Celery.

Now living far away from the ocean; I miss the Chowder, the Lobster Rolls and all those Battered Clam and fries. So, I decided to take the matters into my own hands.

Ingredients for seafood chowder- Lobster tails, Cod Loin, Shrimp, Carrots, Potatoes, Celery.

One main ingredient that I had to work around to make a dairy free chowder; turns out to be the key Ingredient in this recipe – which is Milk and Cream. It wasn’t quite hard to find a replacement in this category. When I think of a rich thickener, I instantly connect to coconut. I am used to Coconut-milk and Cream that are staple in my home cooking which is also an Island style cooking.

Dairy free seafood chowder in a pot.

So here I am, showing you my tried, tested and enjoyed Dairy – Free Seafood Chowder Recipe. The creaminess that is achieved in this recipe is slightly different compared to a standard style chowder.

Dairy free seafood chowder in a Le creuset in Cherry Pot.

This chowder falls in-between a very thick chowder to a broth style consistency. In my opinion, the coconut milk that is used in this recipe brings in the adequate richness to this dish.

Dairy free seafood chowder in a pot. Before cooking and after.

One special ingredient I like to add into this chowder is Summer Savory. This spice is quite new in my kitchen; which I learnt to use during the time in Atlantic Canada. Summer savory is a herb that has a warm peppery flavor. Savory is one of the versatile herb that enhances soups and chowders.

Dairy free seafood chowder in a pot with fresh Dill garnishing.

I had a hard time finding this spice at my local grocery store. But you can find it online or check your local farm shop. You can omit the spice altogether or can replace it with dried sage and dried thyme. But I would highly recommend you to grab a jar of Summer savory whenever you can.

Dairy free seafood chowder in a pot on a table ready to be served.

Dairy-Free Seafood Chowder

Serves 3 – 4 | Prep-time 30 mins | Cook-time 30 mins


  • 2 Cod Loins.
  • 2 Lobster Tails.
  • 10 Shrimps.
  • 3 Small Carrots.
  • 2 Celery Stalks.
  • 3 Medium Potatoes / 3 Cups of Mini Potatoes.
  • 1 Can of Coconut Milk.
  • 1 Carton of Chicken Stock or Water.
  • 2 tsp of Summer Savory.
  • Salt to taste.
  • Black Pepper to taste.
  • Fresh Dill to garnish.


  • Clean the Shrimp by deveining and removing the shell. Cut the fish into small chunks. Remove the lobster shell, and cut the meat into large chunks.
  • Peel and dice Carrots, Potatoes and Celery.
  • Take a heavy bottom Pan. Add in the diced veggies with entire carton of Chicken Broth / Water and boil for 10-12 minutes until veggies are tender.
  • Add in the coconut milk and simmer for 5-8 minutes.
  • Now add in the seafood, with summer savory and simmer for another 10 minutes.
  • Add in the salt now and taste test the chowder.
  • Finally you can sprinkle in some Black Pepper, fresh Dill for garnishing.


  • You can use any type broth or water in this recipe. I prefer Broth as it will give some extra flavor to the chowder.
  • Seafood quantity quoted is what works for me. You can switch it up or remove any of the above seafood and add in your own favorite fish type to the recipe.
  • Any firm potato will work for this recipe. I normally use what I have in hand.
  • If you are in for a really thick chowder you can add in 1/2 a cup of Coconut Cream towards the end. I personally prefer this consistency without the use of cream.
  • Be careful not to stir the chowder too much, we do not want to mush the potatoes or break up the seafood pieces in this process.

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