Dairy-Free Scallop Chowder

Dairy-Free Scallop Chowder in a white porcelain bowl with silverware on a white marble surface. |

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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}


  • 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


  1. 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.
  2. While the vegetables are cooking, thaw the scallops according to package instructions and pat dry.
  3. When 30 minutes of cooking time remain, add the almond milk, almond flour, and thawed scallops.
  4. For best results, serve immediately and consume within one day.


  • 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.