When I made paellathe other night, it came to my attention that I had a bag of frozen seafood mix in the freezer.
I had thought it was frozen prawns so had to fish prawns out of the mix for the paella, but still needed to use up the remainder before it got freezer burn.
This particular seafood mix is prawns, squid and mussels and normally I’d make a seafood risotto with it, but I wanted something a bit lighter that I could throw together quickly when I got home from Cub Scouts.
In my second waitressing job, when I was a teen in New Zealand, Seafood Chowder was a very popular choice for a starter.
I had a look for Seafood Chowder recipes online but the ones I found were full of cream and butter.
They looked absolutely delicious but not really appropriate while Mr Duncan is on his blood pressure programme.
Dairy Free Seafood Chowder
Course: Dinner2
servings10
minutes20
minutesWarm up with this Dairy-Free Seafood Chowder, brimming with omega-3-rich seafood and nourishing vegetables. A creamy, fertility-supportive soup designed for optimal reproductive health without dairy.
Ingredients
Coconut oil
Onion, finely chopped
Carrot, diced
Potatoes, diced
Water – about 500 mls
Seafood mix (prawns/squid/mussels)
Coconut milk – about 100 mls
Freshly ground black pepper
Parsley
Directions
- Sweat the onion in a teaspoon of coconut oilÂ
- Add carrot and potatoes to soften (like a mirepoix if you’ve been watching the cooking shows). Â
- Add water, cover and bring to a boil. Â
- Simmer for about 10 minutes until potatoes are nearly cooked.Â
- Add roughly chopped seafood mix and simmer until the seafood is heated through.
- Remove from flame and blend with a hand mixer – I like my chowder chunky so I only blend about half of it, until the ‘broth’ becomes creamy with blended potato but there are still lots of unblended bits of seafood and veg. Â
- Mix in coconut cream and return to flame to re-heat. Â
- Serve garnished with chopped parsley.