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Dairy-Free Chowder

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"Non-dairy chowder. Add fish for fish chowder; add shrimp or scallops for seafood chowder; add corn for corn chowder."
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55 m servings 283
Original recipe yields 8 servings


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  1. Heat a large pot over medium heat. Add 1/4 cup oil, onion, celery, and bacon. Cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.
  2. Meanwhile, combine 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
  3. Stir slurry into the chowder to thicken it. Season with salt and pepper. Serve hot.


  • Cook's Note:
  • Use 1 cup water in place of clam juice if preferred.

Nutrition Facts

Per Serving: 283 calories; 16.3 18.2 15.6 37 240 Full nutrition

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