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Dairy-free seafood and vegetable chowder

If you love seafood chowder but want to stay off dairy or need to count your calories, then this recipe could come very handy! The creaminess is achieved by using leek, fennel and chicory - which are low-cal, so is the seafood!  So this dairy-free seafood and vegetable chowder is the perfect soup on a brisk summer evening or as a starter on special occasions! Serve with wholesome rolls or crackers.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil or a couple of squirts of oil-spray
  • 1 large leek
  • 1 fennel core and hard layer removed
  • 1 stick of celery
  • ½ tsp caraway seed
  • 1 large chicory
  • 750 ml vegetable stock
  • 1 handful of parsley
  • 100 g white fish fillet cod or haddock
  • 200 g mixed seafood shrimps, mussels, squid
  • 1 Tbsp apple cider vinegar or fresh lemon juice

Method
 

  1. Thinly slice the celery, fennel and leek.
  2. Heat the oil and gently sauté the caraway seeds, celery and leek for about 8 minutes.
  3. Remove the brown, tough outer leaves of the chicory and chop the rest.
  4. When the veggies are soft, add the chicory to the pan and pour over the stock. Bring to the boil, and cook for 5 minutes.
  5. Add the parsley then blend the soup with a stick-blender until smooth and silky. Taste. Season with salt and pepper.
  6. Cut the white fish into bite sized chunks and add to the soup together with the mixed seafood. Put the lid on and cook for 5 minutes over medium heat.
  7. Turn off the heat and rest for a couple of minutes (with the lid on). Meanwhile chop the parsley.
  8. Stir through the parsley and vinegar, then serve warm.