Dairy-Free Scallop Chowder

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Dairy-Free Scallop Chowder is a hearty, buttery, downright decadent soup with a bit of a kick! It’s perfect for date night in, special occasions, and holidays. Not to mention, the leftovers are incredible. Tips and tricks are included to customize this chowder to your tastebuds! {Paleo}

Spiriteds, every now and then it’s nice to have a fancy (or is it fanceigh?) dinner recipe. One you can whirl up in just a few hours for a special, celebratory meal. This Dairy-Free Scallop Chowder fits the bill.

Each ingredient in this list plays a critical role. Yet you have the benefit of flexibility to determine just how you want to bring the ingredients together. Choose a broth that fits your tastes and budget. Select a neutral-flavored dairy-free milk that meets your needs. And choose between smaller, but cheaper, bay scallops or larger, but more expensive, sea scallops.

Whatever you decide, the result is rich, creamy, and tantalizing. I admit that when I first tried this recipe and saw the ingredient combinations, I was dubious as to how the chowder would turn out. All I can say is I WANTED MORE CHOWDER. It was an ALL CAPS REACTION, if ever there was one. Even the child who doesn’t care for scallops enjoys the rest of the soup, divvying out her portion of scallops to the three of us. Everyone getting what they want? We consider this a dinnertime win.

And now we’re so stinking excited to share Dairy-Free Scallop Chowder with you we can hardly contain ourselves. So, if you’re ready to do this, then grab a large pot or pan, and let’s get fanceigh chowdering!

Dairy-Free Scallop Chowder is

• Decadent and hearty
• Creamy yet dairy-free
• Paleo-friendly
• Earthy and herbaceous
• Comforting and warming

Side note: This recipe was originally adapted from the Complete Slow Cooker Cookbook by Carol Heding Munson, pg. 33. I modified it to fit our dietary needs and streamlined the process to fit a stovetop method. If you’d like to make this a slow cooker recipe, then set the time to about 3-4 hours on LOW and add the scallops in the last 30 minutes of cooking. I still suggest sautéing the vegetables first for a deeper flavor and puréeing a portion of the chowder approximately halfway though the cook time.

Dairy-Free Scallop Chowder ingredients

• Olive oil. You’ll want enough to cover the bottom of the pan to sauté the vegetables.
• Celery. Rinsed and sliced.
• Carrots. Rinsed and sliced. I used baby carrots in this recipe, but any size will do.
• Cauliflower. One head of cauliflower stands in for potatoes, especially if you need a paleo-friendly chowder. Select one that is fresh and use it within 1-2 days.
• White onion. Slice the onion into rings, and if you don’t have a white onion on hand, then that’s totally fine. Red or yellow will also do.
• Fresh garlic. Press or mince the cloves and add them with the other vegetables to the pan.
• Sea salt. To taste. A sprinkle for the vegetables while they sauté, and then more as desired when all is said, simmered, and done.
• Bone broth. Homemade Bone Broth, Homemade Beef Broth, and Homemade Turkey Broth will all work here. Homemade Vegetable Broth will also work. And, if you have it, fish stock is another option.
• Almond milk. Unsweetened and unflavored. You can also use another dairy-free milk alternative. Select one that has a neutral flavor.
• Coconut aminos. This soy-free soy sauce-like ingredient adds a kick, just like the red pepper flakes do. Adjust amounts to your liking.
• Tapioca flour. This grain-free, gluten-free flour acts not only as a binding agent to bring everything together but also thickens the soup.
• Bay leaves, dried thyme, red pepper flakes, and coarse black pepper. These ingredients aren’t just for show. They enhance the flavor without overworking the recipe.
• Scallops. I buy frozen scallops from Aldi and then thaw them according to package instructions. Once thawed, remove the muscle (the little rectangular pieces on the edges), pat them dry, and handle with care since they break apart easily.

Sea scallops versus bay scallops

When it comes to sea scallops versus bay scallops and this recipe, there is no right or wrong answer. Sea scallops (pictured in this post) are larger, meatier, and more savory. They are also more expensive and fewer come in a package. Bay scallops, on the other hand, are smaller and sweeter. You’ll also get more in a package. If you’re unsure which way to go, then you might find Billy’s Stone Crab’s blog post, Bay Scallops vs Sea Scallops helpful.

One extra consideration I find is this: how many people will be fed? When our family of four sits down to dinner, the sea scallops are perfect. We love the flavor and the larger size since they don’t shrink significantly during cooking. We also love the flavor. But, if I were serving this to a larger crowd, then I’d be more inclined to use bay scallops so all guests get several in their servings.

How to make Dairy-Free Scallop Chowder

1. To a large rondeau pot, sauté pan, or stockpot add the olive oil, carrots, celery, onion, cauliflower, 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.
2. Then add the bone broth, almond milk, and coconut aminos. Briskly stir in the tapioca flour until it has dissolved into the liquid. Next add the bay leaves and dried thyme. Cover and simmer on a LOW to MEDIUM heat for 30 minutes, stirring periodically.
3. Now prepare the scallops. If using frozen scallops then thaw according to package instructions. Once they are thawed, then drain them and remove the muscles along the edges of each scallop. Place napkins or thin cloths on a plate and sandwich the scallops between them to absorb any excess water.  If the scallops are ready before the 30 minutes of simmering are done, then keep the covered on the plate.
4. Once the 30 minutes of simmering are up, then transfer two cups of soup, careful to avoid the bay leaves, to a high-speed blender and purée until smooth. Transfer the purée back to the soup pan and stir to combine.
5. Next add the red pepper flakes, coarse black pepper, and scallops. 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.
6. When ready, remove the bay leaves, add more sea salt and coarse black pepper, if desired, and serve immediately. This chowder is best enjoyed right after it is made. However, if there are leftovers then refrigerate them in an airtight container and consume within 24 hours.

Recipe tips, tricks, and notes

• While this recipe isn’t intended for a weeklong meal prep situation, you can prepare some of the ingredients ahead of time. This way you aren’t scrambling at the last minute. Slice the veggies a day in advance and refrigerate them until you’re ready to start preparing the chowder. Thaw any frozen broth a day ahead and refrigerate it, too. However, if you’re working with frozen scallops, do not thaw them until you start the recipe.
• I find a wide-based pan that is larger than a saucepan does an excellent job of not only sautéing the vegetables but also simmering the soup. If you don’t have a wide-based pan, then sauté the vegetables in a skillet and transfer them to a saucepan deep enough to hold 6-7 cups of chowder.
• If the vegetables begin to scorch or sauté unevenly in Step 1, then turn down the heat, add more olive oil, simmer a few minutes more, and move on to Step 2.
• Consider what you want the broth to do for you. The type of broth you use and its consistency will affect the chowder. Heartier broths like bone broth, turkey broth, or beef broth, will intensify the soup flavor. If you use a vegetable broth, then plan for a thinner soup. If the broth you use is mild in flavor, then you may need to increase the amount of thyme, sea salt, and coarse black pepper in your chowder. For best results, taste test as you go.
• Dairy Free Scallop Chowder is deeper in color than other similar recipes. This is because of the olive oil and the puréed carrots. 

How to cook with tapioca flour

Tapioca flour is an excellent thickening and binding agent. However, it is also prone to turning gel-like when exposed to extreme temperatures. When adding the flour to the chowder, quickly stir it in with a whisk or fork, and break apart any clumps that begin to form. If the flour seizes up or sticks to the bottom of the pan at any point during the simmering process, then try to dislodge it or break it apart and stir it back into the soup. If that doesn’t work, then remove the tapioca flour solids and discard. Don’t worry about adding more flour to the soup. Unless you have to remove most of it early in the process, the flour that does dissolve into the soup will likely be enough to do the trick.

More hearty soups!

If chowder is your thing then you might also enjoy these bowls of warming goodness. Settle in for the evening and get your chunky soup game ON!

• Dairy-Free Shrimp Chowder
• Easy Chicken and Sausage Gumbo
• Paleo Zuppa Toscana

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Dairy-Free Scallop Chowder

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Dairy-Free Scallop Chowder is a hearty, buttery, downright decadent soup with a bit of a kick! It’s perfect for date night in, special occasions, and holidays. Not to mention, the leftovers are incredible. Tips and tricks are included to customize this chowder to your tastebuds! {Paleo}

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 cups 1x
• Category: Soups and Stews
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• Olive oil, enough to cover the bottom of the pan
• 1 cup carrots, sliced
• 2 celery stalks, sliced
• 1 onion, sliced into rings
• 1 head cauliflower, broken into large florets
• 4 cloves garlic, pressed or minced
• 3 cups broth
• 1 cup almond milk
• 1–2 teaspoons coconut aminos
• 1/2 cup tapioca flour
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 – 1 teaspoon red pepper flakes
• 1/2 – 1 teaspoon teaspoon sea salt
• 12 ounces scallops, thawed and patted dry
• Coarse black pepper, for garnishing

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Instructions

1. To a large rondeau pot, sauté pan, or stockpot add the olive oil, carrots, celery, onion, cauliflower, 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.
2. Then add the bone broth, almond milk, and coconut aminos. Briskly stir in the tapioca flour until it has dissolved into the liquid. Next add the bay leaves and dried thyme. Cover and simmer on a LOW to MEDIUM heat for 30 minutes, stirring periodically.
3. Now prepare the scallops. If using frozen scallops then thaw according to package instructions. Once they are thawed, then drain them and remove the muscles along the edges of each scallop. Place napkins or thin cloths on a plate and sandwich the scallops between them to absorb any excess water.  If the scallops are ready before the 30 minutes of simmering are done, then keep the covered on the plate.
4. Once the 30 minutes of simmering are up, then transfer two cups of soup, careful to avoid the bay leaves, to a high-speed blender and purée until smooth. Transfer the purée back to the soup pan and stir to combine.
5. Next add the red pepper flakes, coarse black pepper, and scallops. 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.
6. When ready, remove the bay leaves, add more sea salt and coarse black pepper, if desired, and serve immediately. This chowder is best enjoyed right after it is made. However, if there are leftovers then refrigerate them in an airtight container and consume within 24 hours.

Notes

• Please see the blog post for tips on how to work with tapioca flour and deciding between sea scallops and bay scallops.
• While this recipe isn’t intended for a weeklong meal prep situation, you can prepare some of the ingredients ahead of time. Slice the veggies a day in advance and refrigerate them until you’re ready to start preparing the chowder. Thaw any frozen broth a day ahead and refrigerate it, too. However, if you’re working with frozen scallops, do not thaw them until you start the recipe.
• I find a wide-based pan that is larger than a saucepan does an excellent job of not only sautéing the vegetables but also simmering the soup. If you don’t have a wide-based pan, then sauté the vegetables in a skillet and transfer them to a saucepan deep enough to hold 6-7 cups of chowder.
• If the vegetables begin to scorch or sauté unevenly in Step 1, then turn down the heat, add more olive oil, simmer a few minutes more, and move on to Step 2.
• The type of broth you use and its consistency will affect the chowder. Heartier broths like bone broth, turkey broth, or beef broth, will intensify the soup flavor. If you use a vegetable broth, then plan for a thinner soup. If the broth you use is mild in flavor, then you may need to increase the amount of thyme, sea salt, and coarse black pepper in your chowder. For best results, taste test as you go.
• Dairy Free Scallop Chowder is deeper in color than other similar recipes. This is because of the olive oil and the puréed carrots.