Name: Creamy Dairy-Free Shrimp Chowder in 30 Mins!
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1/4 cup olive oil, plus a few tablespoons for the shrimp; 1 cup celery, sliced; 1 cup carrots, sliced; 1/2 cup white onion, diced; 1 head cauliflower, broken into large florets; 4 cloves garlic, pressed or minced; 1/2 teaspoon sea salt, plus 1 to 1 1/2 teaspoons for the soup; 3 cups broth; 2 cups unsweetened almond milk; 1/2 cup tapioca flour

This dairy-free chowder recipe brings comforting warmth without any dairy, making it an excellent choice for those with dietary restrictions or simply looking for a lighter option. Using almond milk and tapioca flour, we achieve a velvety texture that rivals traditional chowders, proving that flavor doesn’t have to be sacrificed for dietary needs. I vividly remember the first time I made this dairy-free chowder, skeptical it could truly be creamy. But by patiently stirring in the tapioca flour, I was rewarded with a smooth, rich base that surprised even my dairy-loving friends. It’s a dish that truly delivers on its promise of comfort. This recipe is designed to be straightforward, allowing you to enjoy a delicious, wholesome meal with minimal fuss, perfect for a cozy weeknight or a special occasion.

⏱ Time: 60 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Creamy Dairy-Free Shrimp Chowder in 30 Mins!

Dairy-free chowder: cook this creamy and comforting shrimp and cauliflower chowder. Loaded with flavor, it’s perfect for a wholesome, easy meal.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 6

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

1/4 cup olive oil, plus a few tablespoons for the shrimp
1 cup celery, sliced
1 cup carrots, sliced
1/2 cup white onion, diced
1 head cauliflower, broken into large florets
4 cloves garlic, pressed or minced
1/2 teaspoon sea salt, plus 1 to 1 1/2 teaspoons for the soup
3 cups broth
2 cups unsweetened almond milk
1/2 cup tapioca flour

Method

To a large rondeau pot, sauté pan, or stockpot add the olive oil, celery, carrots, cauliflower, onion, pressed garlic, and a pinch of sea salt. Sauté the vegetables on a medium-high heat until the onions are translucent and the garlic is browned but not burned, about 7-10 minutes.
Then add the bone broth and almond milk. Briskly stir in the tapioca flour until it has dissolved into the liquid. Cover and simmer on a low to medium heat for 30 minutes, stirring periodically.
Now prepare the shrimp. If using frozen shrimp then thaw according to package instructions, drain, remove the tails if attached, and transfer to a small skillet. Add a glug of olive oil, plus pinches of sea salt and coarse black pepper. Sauté the shrimp for about 5-10 minutes, or until the shrimp have deepened in color but haven shrunk excessively in size. If the shrimp are ready before the 30 minutes of simmering are done, then cover and set aside.
Once the 30 minutes of simmering are up, then transfer two cups of soup to a high-speed blender and purée until smooth. Transfer the purée back to the soup pan and stir to combine. Next add the shrimp, cover the soup with a lid, and simmer on a low to medium heat for another 30 minutes, or until the desired vegetable tenderness is reached. When ready, add more sea salt and coarse black pepper, if desired, serve immediately. Refrigerate leftovers in an airtight container for 1-2 days.

Notes

– For extra depth of flavor, roast the cauliflower florets lightly before adding them to the pot. – Listen for the gentle sizzle of the vegetables, not a loud crackle, to ensure they’re sautéing nicely without burning. – Leftover chowder can be refrigerated in an airtight container for 1-2 days. Reheat gently on the stovetop over low heat, adding a splash of broth or almond milk to restore consistency.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.