Fish & Seafood Chowder Recipe (AIP, Paleo, Dairy-Free)
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Last Updated on May 24, 2023
Have you ever eaten fish chowder? It’s so hearty and delicious while also being surprisingly light. My fish chowder recipe is made to be dairy-free and is also suitable for the autoimmune paleo diet.
Fish Chowder
We have some friends who had a tradition of making clam chowder (the real deal homemade – dairy and all) on the day they decorated their Christmas tree. My husband had a bowl of it one year and has never been the same since.
I created this fish chowder recipe to satisfy his craving while making it something our whole family could enjoy. The recipe is very versatile. You can substitute the shrimp, cod, or scallops with another fish, clams, chopped calamari, lump crabmeat – whatever floats your boat.
New England vs. Manhattan-Style Fish Chowder
You might be wondering what the difference is between New England fish chowder and Manhattan-Style fish chowder. New England-style chowders are thick, white, and creamy, whereas Manhattan-sttle fish chowder is red from tomatoes and thin and brothy.
This paleo seafood soup is neither of those styles because it’s dairy-free. No tomatoes or other nightshades are used to keep it AIP compliant.
Why You’ll Love This Fish Chowder Recipe
Fish chowder is naturally a very hearty soup because of all the flavors that merry together. Because this recipe contains no dairy, it’s refreshingly light and actually good for you.
This paleo chowder is delicious; I promise you won’t miss the dairy!
This seafood chowder is loaded with meaty white fish, shrimp, and baby scallops, but honestly you can use any kind of seafood you desire with this easy recipe. Seafood soups and chowder recipes are best with fresh fish, but you can also use any frozen white fish fillets.
When you are on the autoimmune protocol, AIP soups are super nourishing to the gut. This healthier version is an easy meal your family will love!
You might also enjoy these recipe for butternut squash and parsnip soup and creamy potato and chicken soup. For more delicous recipes check out our favorite AIP Cookbooks.
What You’ll Need to Make Fish Chowder
The simple ingredients in fish chowder are extremely versatile, so if you’re not on a special diet, feel free to splash in some heavy cream or red potatoes (or anything your heart desires!).
- smoky bacon
- coconut oil (or fat of choice, such as olive oil)
- chopped carrots
- diced celery
- chopped onion
- garlic clove
- peeled and diced rutabaga
- peeled and diced white sweet potato (I like Japanese variety but any will do)
- salt
- Crown Prince Clam Juice
- fish stock or chicken stock
- shrimp
- cod fillet (or any firm fish – whole fish fillets work best, but you’ll chop it up)
- baby scallops
- chopped parsley
- cracked black pepper (omit for strict AIP)
How to Make Fish Chowder
1.) First, heat a large pot or large dutch oven on medium heat. When hot, add diced bacon. Continue to stir and cook until crisp. Remove to paper towel-lined plate and set aside.
2.) Next, remove all but 2 Tablespoons of bacon grease from pan and discard or set aside for another use.
3.) Add coconut oil (or fat of choice) and carrot, celery, and onion and stir. Continue to cook until just softened.
4.) Toss in your minced garlic and stir for 30 seconds, or until fragrant.
5.) Next, add diced rutabaga and sweet potatoes and stir, cooking 3-5 minutes at a steady simmer.
6.) After that, add the clam juice, and fish broth or chicken broth and stir well. Cover the pot and cook on a medium-low heat heat until root veggies are tender.
7.) Carefully remove about 4 cups of the chowder to a blender. Blend until smooth and add back to the pot. Stir well.
8.) Add shrimp, chopped cod, and scallops and stir well. Cook another 5-7 minutes depending on size of seafood chunks. You want a nice, tender fish.
9.) Stir in bacon and chopped parsley, if desired.
NOTE: Feel free to adjust the seafood in this dish. You may leave out the scallops and increase the shrimp to 1 1/2 lbs., or substitute scallops for chopped calamari or clams.
Variations of Fish Chowder
Since this fish chowder recipe was created to be dairy-free and AIP compliant, there are some great additions you may wish to add if you are not following a particular diet.
- sweet corn
- new potatoes, russet potatoes, or gold potatoes (potatoes are a nightshade and not allowed on the AIP)
- crushed tomatoes
- hot sauce
- black pepper
Remember – you can use any kid of fish, such as halibut, pollock, haddock, or even salmon.
Toppings for Seafood Chowder
This easy fish chowder has a very satisfying flavor. You can top it with anything you’d like, such as green onions or bacon bits. If you’re not gluten free you can enjoy it with oyster crackers, dinner rolls, garlic croutons, or a loaf of crusty bread or grain free bread.
Sometimes I like to add a bit of fresh greens on top as a garnish like arugula for the health benefits.
What’s the best type of fish to use?
You can use your favorite fish for this recipe, it doesn’t have to be cod. A firm white fish is is best, you don’t want to use a delicate fish because you want fish chunks.
The best fish to use is cod, halibut, pollock, haddock or even salmon.
Can I add other seafood to the chowder?
My easy chowder recipe uses cod, shrimp, and scallops, but you can add any type of seafood you’d like! It’s great with lobster, crab, or any other type of shellfish. The chowder tates great with any type of seafood.
Can I just use seafood instead of fish?
One of the best things about fish soup is that you can change it up with what you have on hand. If you only have seafood and not fish, that’s totally fine!
Is this fish chowder thin or thick?
My fish chowder recipe is a brothy recipe that’s not thick. But, if you’d prefer a thicker soup, feel free to thicken it up a bit. I’ve used coconut milk and arrowroot to make a slurry for a more creamy broth before.
Storing Fish Chowder
Fish chowder will keep in the refigerator in an airtight container for 3-4 days. Unfortunately it doesn’t freeze well because it will mess with the texture of the fish, so that’s not a good option for storage.
Reheating Leftover Soup
To eat this soup later, you will need to heat it up on the stove. Be sure not to bring to a boil though, rather heat on low until hot.
Also check out: Souping – Everything You Need to Know
PrintCreamy Fish & Seafood Chowder (AIP, Paleo, Dairy-Free)
- Yield: 8-10 1x
Ingredients
- 8 oz. bacon, diced
- 2 tablespoons coconut oil (or fat of choice)
- 1 1/2 cups diced carrots (about 2-3)
- 1 1/2 cups diced celery (about 2-3 stalks)
- 1 onion, peeled and diced
- 1 large garlic clove, minced (or 2 small)
- 3 /2 – 4 cups peeled and diced rutabaga
- 3 1/2 – 4 cups peeled and diced white sweet potato (I like Japanese variety but any will do)
- 2 teaspoons salt
- 8 oz. container of Crown Prince Clam Juice
- 3 1/2 cups fish or chicken broth
- 1 lb. shrimp, cleaned and left whole if small or chopped if large
- 1 lb. cod fillet, chopped into bite-sized pieces
- 1/2 lb. baby scallops (see Note below)
- chopped parsley, optional
Instructions
- Heat a large dutch oven on medium heat. When hot, add diced bacon. Continue to stir and cook until crisp. Remove to paper towel-lined plate and set aside.
- Remove all but 2 Tablespoons of bacon grease from pan and discard or set aside for another use.
- Add coconut oil and carrot, celery, and onion and stir. Continue to cook until just softened.
- Add minced garlic and stir for 30 seconds, or until fragrant.
- Add diced rutabaga and sweet potatoes and stir, cooking 3-5 minutes.
- Add salt, clam juice, and fish or chicken broth and stir well. Cover the pot and cook until root veggies are tender.
- Carefully remove about 4 cups of the chowder to a blender. Blend until smooth and add back to the pot. Stir well.
- Add shrimp, cod, and scallops and stir well. Cook another 5-7 minutes, depending on size of seafood chunks.
- Stir in bacon and chopped parsley, if desired.
- NOTE: Feel free to adjust the seafood in this dish. You may leave out the scallops and increase the shrimp to 1 1/2 lbs., or substitute scallops for chopped calamari or clams.
