This slow cooker Dairy-Free Scallop Chowder uses cauliflower in place of potatoes! Rich, creamy, and full of flavor, your tastebuds won’t believe it’s a grain-free and paleo chowder, too!
One of my favorite categories of soup is chowder. And if I can get my mitts on one, then I’m set for life. Or at least through a hearty meal. So I played around with dairy-free chowder recipes a few years ago and came up with Dairy-Free Shrimp Chowder. But I’ve always wanted to expand beyond that early blog recipe. So today we’re whirling up a batch of Dairy-Free Scallop Chowder.
Now, if you’re nervous about cooking with scallops, please let me just say it isn’t as difficult as you might think. Because, actually, it’s not difficult at all. The tricks to working with scallops are patting them dry before cooking them and making sure not to cook them too long. Follow those two guidelines, and you’ll be set! In this recipe we don’t add the scallops until the last thirty minutes of cooking time, so they’ll be in primo condition when you’re ready to serve.
If you’re curious about cooking with scallops then check out Seared Garlic Scallops. They taste like something straight out of a fancy restaurant and are another excellent recipe with which to experiment with seafood!
This creamy chowder is enjoyable all year round, ideal for gatherings, and easily customized to your palate depending on the dairy alternative you select. I used almond milk in this recipe. It’s a neutral flavor but also thinner than full-fat coconut milk, for example. Admittedly, coconut milk will alter the flavor of your chowder, so make sure you like coconut. But it WILL make the soup much thicker, no doubt.
Another favorite customization is cauliflower in place of potatoes. This cruciferous vegetable has a starchy flavor when cooked, and it’s the perfect addition to this paleo chowder recipe. And the ease with which this chowder is prepared, belies just how rich and delicious it is.
So, if you’re in the mood to get your chowder on, then let’s dig in and DO THIS!
DAIRY-FREE SCALLOP CHOWDER INGREDIENTS:
Below are the ingredients for your own Dairy-Free Scallop Chowder. Add as much or as little of each as you like. Because it’s prepared in a slow cooker, this is a forgiving chowder that’s easily tailored to your palate!
- Scallops. I buy frozen scallops from Aldi, and thaw them according to package instructions. For best results, pat them dry, and handle with care. Scallops break apart easily.
- Onion, celery, carrots, garlic, and cauliflower. Cauliflower is a perfect substitute for potatoes, here. And you can never go wrong with garlic. Onion, celery, and carrots are a no-brainer in this recipe, and while I include specific amounts below, you really can add as much or as little of each as you like.
- Bay leaves, basil, sea salt, pepper, onion salt, and garlic salt. Add more or less of any, as desired. These are the ingredients that give the chowder a bit of a kick or a slightly more neutral flavor.
- Almond milk and almond flour. These are perfect dairy-free and grain-free additions to the chowder. And if you’d like a thicker chowder, then add a little more almond flour.
HOW TO MAKE DAIRY-FREE SCALLOP CHOWDER:
I have made chowder in stockpots, saucepans, and everything in between, or so it seems. But this recipe is prepared in a slow cooker, making it super-simple to throw together.
- Set a slow cooker to four hours. Combine the water, onion, celery, carrots, garlic, and cauliflower in the slow cooker. Add the bay leaves, basil, sea salt, pepper, onion salt, and garlic salt. Stir evenly to coat the vegetables. Let cook until vegetables are tender, stirring periodically.
- While the vegetables are cooking, thaw the scallops according to package instructions and pat dry.
- When 30 minutes of cooking time remain, add the almond milk, almond flour, and thawed scallops.
- For best results, serve immediately and consume within one day.
If chowder is your thing then you might also enjoy Dairy-Free Shrimp Chowder, Easy Chicken and Sausage Gumbo, and Paleo Zuppa Toscana, too! So settle in for the evening and get your chowder on!
Dairy-Free Scallop Chowder
This Dairy-Free Scallop Chowder is easily prepared in a slow cooker with cauliflower in place of potatoes. Seasoned with basil, garlic, bay leaves, and more! {Paleo}
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 cups 1x
- Method: Slow cooker
Ingredients
- 2 cups water
- 1 onion, sliced
- 2 celery stalks, sliced
- 1 cup carrots, slices
- 4 cups cauliflower florets
- 3 garlic cloves, pressed
- 2 bay leaves
- 1/2 teaspoon dried basil
- 1/4 teaspoon sea salt
- Pinch of garlic salt and onion salt
- 2 cups almond milk
- 2 tablespoons almond flour
- 12 ounces scallops, thawed and patted dry
- Coarse black pepper for garnishing, optional
Instructions
- Set a slow cooker for four hours. Combine the water, onion, celery, carrots, cauliflower, and garlic in the slow cooker. Add the bay leaves, basil, sea salt, onion salt, garlic salt, and pepper. Stir evenly to coat the vegetables. Let cook until vegetables are tender, stirring periodically.
- While the vegetables are cooking, thaw the scallops according to package instructions and pat dry.
- When 30 minutes of cooking time remain, add the almond milk, almond flour, and thawed scallops.
- For best results, serve immediately and consume within one day.
Notes
- The amount listed for the spices and seasonings are an approximation. Add more for a stronger flavor, if desired.
- This chowder is best enjoyed shortly after preparing it.
~ Adapted from Complete Slow Cooker Cookbook by Carol Heding Munson, pg. 33.
*With scallops, it’s important to remove the side-muscle if you find any still attached. This is an important part of properly preparing scallops. I’m excited to try this recipe being that I hate potatoes and finally have a chowder recipe! Thank you.
Yes! Thank you for sharing such a great tip!