Diary Free New England Clam Chowder

Total Time:

40 mintues

Serves:

4 Servings

Category:

Seafood, 20-45 mins

Level:

Share this Recipe:

Easy

Recipe Description

This chunky, cozy imitation crab and potato soup is a satisfying and comforting bowl that's totally dairy-free thanks to creamy coconut milk. Loaded with tender Yukon gold potatoes, sweet onion, and aromatic herbs, it's rich, flavorful, and good even on a summer day! Plus, it comes together in just one pot with minimal effort.

Ingredients

3 celery stalks
1 yellow onion
1 tablespoon butter (use dairy free, if needed)
3–4 Yukon gold potatoes
2 cloves garlic
3 tablespoons flour
1 (13.5 oz) can coconut milk
1 tablespoon dried oregano
1 tablespoon dried thyme
Pinch of red pepper flakes
2 bay leaves
16 oz chunk-style imitation crab
Salt, pepper

Preparation

Chop three celery stalks into small pieces and dice one yellow onion. Melt one tablespoon of butter in a large pot over medium heat, then add the chopped celery and onion. Stir occasionally and let them cook until they begin to soften.
While that is cooking, dice three to four Yukon gold potatoes into small cubes and set them aside. Peel two cloves of garlic and mince them finely.
Once the celery and onion are softened, add the diced potatoes to the pot. Add the minced garlic and stir everything together, letting it cook for about one minute.
Sprinkle in three tablespoons of flour and stir to coat the vegetables evenly. Let this cook for another minute or two.
Pour in one can (13.5 ounces) of coconut milk. Season with salt to taste, a few cracks of black pepper, one tablespoon of dried oregano, one tablespoon of thyme, and a pinch of red pepper flakes.
Fill the rest of the pot with water just until the vegetables are fully covered (refilling the empty coconut milk can with water is a handy way to measure). Drop in two bay leaves.
Bring everything to a boil, then continue boiling for about 15 minutes or until the potatoes are fork-tender.
Toward the end of cooking, stir in 16 ounces of chunk imitation crab and let it warm through for a few minutes.
Remove the bay leaves and serve hot with extra pepper on top.