Dairy-Free Shrimp Chowder

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Dairy-Free Shrimp Chowder is a hearty, buttery, and herbaceous chunky soup that warms the soul and tantalizes the tastebuds. It’s comforting, the leftovers (if you have any) are delicious, and this whole bowl of amazingness is ready in under a few hours! Tips and tricks are included. {Paleo}

Oh, Spiriteds, may I introduce you to Dairy-Free Shrimp Chowder? It is a most delightful paleo chowder recipe. In fact, our entire family simply cannot get enough. And once you make this comfort food in a bowl, you’ll see, or rather taste, why, too.

Buttery shrimp that are sautéed in olive oil, sea salt, and coarse black pepper? DON’T MIND IF I DO. Vegetables that are also sautéed in olive oil and sea salt? ABSOLUTELY. A creamy broth and almond milk duo? OF COURSE. And tapioca flour to thicken the consistency? WHERE HAS THIS WORKHORSE OF A FLOUR BEEN ALL MY LIFE?

And we haven’t even gotten to the part where we transfer cups of soup to a blender. Yes, we purée a portion of the soup and transfer it back to the pan. That critical step, paired with broth, almond milk, and tapioca flour, is how we get this creamy goodness. And we do it all without adding dairy. Look at you being so savvy! 

Mentioned last, but certainly not least, the bay leaves and thyme. They complement the umami and lightly buttery-sweet undertones. No ingredient is added without a purpose. Each one has its role to play and does so deliciously.

So, are you ready to make your own Dairy-Free Shrimp Chowder? Ugh, we cannot wait to share this one with you! Grab a large pot and let’s get chowdering!

Dairy-Free Shrimp Chowder is

• Gluten-free and paleo
• Herbaceous, buttery, and umami
• Rich, creamy, and comforting
• Ready in a couple of hours
• Delightful to share

Side note: Because we are making an allergen-friendly chowder, there are several little tricks throughout this blog post and recipe card we’ll utilize to make that possible!

Dairy-Free Shrimp Chowder ingredients

• Olive oil. You’ll want enough to cover the bottom of the pan you’ll use to prepare the chowder, plus more to sauté the shrimp.
• 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. The key is to select one that is fresh and use it within 1-2 days.
• White onion. Dice the onion, 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, if you have one you like. The key is to select one that has a neutral flavor.
• 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, and coarse black pepper. These ingredients aren’t just for show. They enhance the flavor without overworking the recipe.
• Shrimp. I purchase frozen pre-cooked shrimp and thaw according to package instructions. Remove the tails if they are still attached. Then sauté the shrimp in a skillet with olive oil, sea salt, and coarse black pepper before adding them to the chowder.

How to make Dairy-Free Shrimp Chowder

1. 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.
2. Then add the bone broth and almond milk. 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 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’t shrunk excessively in size. If the shrimp are ready before the 30 minutes of simmering are done, then cover and set aside.
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. 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, remove the bay leaves, add more sea salt and coarse black pepper, if desired, serve immediately. Refrigerate leftovers in an airtight container for 1-2 days.

Recipe tips, tricks, and notes

• 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.
• Let’s talk broth. 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.
• This chowder is deeper in color than other similar recipes. This is because of the olive oil and the puréed carrots. 

Working 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, 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.

The amount of tapioca flour you add to your chowder will also affect how it behaves. The more tapioca flour you add, the more unwieldy it becomes. I add a half cup of tapioca flour to this Dairy-Free Shrimp Chowder, which enters the unwieldy territory. But it does an excellent job of thickening the soup and cream-i-fy-ing it. If you are new to working with tapioca flour, don’t want the hassle, or want to start small, then add 1/4 cup to 1/3 cup first and see if you like how the chowder looks and tastes. If you decide you do want the full suggested 1/2 cup, then add more, a tablespoon at time, until your desired soup consistency is reached.

More soup recipes

If it’s creamy, dairy-free soups you like, then you’ll love these warm hugs in a bowl! Even better? They are ready, on average, within a few hours. 

• Dairy-Free Scallop Chowder
• Chickpea Oregano Soup
• Dairy-Free Creamy Cauliflower Soup
• Black Bean Soup

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

Dairy-Free Shrimp Chowder

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Dairy-Free Shrimp Chowder is a hearty, buttery, and herbaceous chunky soup that warms the soul and tantalizes the tastebuds. It’s comforting, the leftovers (if you have any) are delicious, and this whole bowl of amazingness is ready in under a few hours! Tips and tricks are included. {Paleo}

• Prep Time: 20 mins
• Cook Time: 60 mins
• Total Time: 1 hour 20 mins
• Yield: 6–7 cups 1x
• Category: Soups and Stews
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• Olive oil (approximately 1/4 cup for the vegetables in Step 1 and a few tablespoons for the shrimp in Step 3)
• 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
• Sea salt, approximately 1/2 teaspoon for the vegetables and another 1 – 1 1/2 teaspoons for the soup
• 3 cups broth (See Notes below)
• 2 cups unsweetened almond milk
• 1/2 cup tapioca flour
• 2 bay leaves
• 1 teaspoon dried thyme
• Coarse black pepper, several pinches
• 1 pound shrimp, thawed, deveined, and tails removed

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Instructions

1. 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.
2. Then add the bone broth and almond milk. 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 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’t shrunk excessively in size. If the shrimp are ready before the 30 minutes of simmering are done, then cover and set aside.
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. 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, remove the bay leaves, add more sea salt and coarse black pepper, if desired, serve immediately. Refrigerate leftovers in an airtight container for 1-2 days.

Notes

• 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.
• Let’s talk broth. 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.
• 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, break it apart, and stir it back into the soup. If that doesn’t work, then remove the tapioca flour solids and discard. You can also start with a smaller amount, such as 1/4 – 1/3 cup and add more, a tablespoon at a time, if you decide you do want the full 1/2 cup.
• This chowder is deeper in color than other similar recipes. This is because of the olive oil and the puréed carrots.