![Seafood Chowder [ AIP - No Shellfish ]](https://asquirrelinthekitchen.com/wp-content/uploads/2018/10/seafood-chowder.jpg)
I deliberately kept this Seafood Chowder free of shellfish for allergy reasons. Even though shellfish is AIP-compliant, I have developed over the years a severe intolerance to it, especially shrimp and lobster if the reaction I got in 2009 the last time I indulged in an opulent platter of shellfish in Las Vegas was any indication! So when I am creating recipes, I tend to keep shellfish out. You won’t miss out on anything though with this Seafood Chowder! It is fragrant, flavorful, and creamy, just the way a great chowder ought to be!
This Seafood Chowder is also dairy-free. The secret ingredient to obtain this delicious creamy texture is coconut cream.
To make coconut cream, chill a can of full-fat coconut milk in the refrigerator for 24 hours. Take the can out of the fridge and open without shaking it or disturbing its content. The coconut cream separates from the coconut water at lower temperatures and rises at the top of the can where it is easy to scoop out.
My favorite brand of coconut milk is this one because it has a much higher content of coconut pulp versus water, no preservatives, thickening agent, and the cream always comes out creamy and thick! You can get a case of 6 cans for an excellent price on Amazon.
![Seafood Chowder [ AIP - No Shellfish ]](https://asquirrelinthekitchen.com/wp-content/uploads/2018/10/seafood-chowder-portrait.jpg)
Liking this Seafood Chowder recipe? Find many other delicious and allergen-free recipes just like this one in my cookbook “The Autoimmune Protocol Made Simple.”
You may also like these exclusive recipes from the cookbook:
Rosemary and Thyme Focaccia Bread
- 3 tablespoons extra virgin olive oil
- 3 carrots (about 8 ounces), peeled and diced
- 3 celery ribs (about 5 ounces), finely chopped
- 1 small fennel bulb (about 8 ounces), finely chopped
- 1 small white sweet potato (about 8 ounces), peeled and diced
- 1 1/2 tablespoons minced fresh thyme, plus extra for garnish
- 1 bay leaf
- 1 quart bone broth
- 1/3 pound skinless cod fillet (no thicker than 1 inch)
- 1/3 pound skinless salmon fillet (no thicker than 1 inch)
- 1/2 cup full-fat coconut milk
- Fine sea salt, to taste
- Heat the olive oil in a stockpot over medium heat. Add the carrots, celery, fennel, sweet potato, thyme, and bay leaf. Sauté, stirring frequently, for about 10 minutes, until crisp-tender. (Don't let the vegetables brown or stick to the bottom of the pot. If needed, reduce the heat or add an extra drizzle of olive oil.)
- Add the bone broth to the pot and bring to a boil over high heat. Reduce the heat to medium. Add the cod and salmon. Cook for 8 to 10 minutes, until the vegetables are tender and the fish is cooked through.
- Discard the bay leaf and transfer the fish to a plate with a slotted spatula. Break the fish into smaller pieces, discarding any stray fish bones you find. Return the fish to the pot. Stir in the coconut milk and season with sea salt to taste.
- Garnish with minced fresh thyme right before serving piping hot.
![Seafood Chowder [ AIP - No Shellfish ]](https://asquirrelinthekitchen.com/wp-content/uploads/2018/10/seafood-chowder-pinterest.jpg)
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Hi,
I was wondering what kind of bone broth use you for this recipe. It seems if I use beef bone broth the flavors would be wrong for a fish chowder. Do you make bone broth with fish bones?
Alissa
Hello Alissa,
You can use chicken broth to make this recipe.
Yum! I could eat shellfish all my life – no problems! Then once I hit 20 and my gut health went down hill I became very allergic to it. I had one ER doctor tell me that I might not be allergic to shellfish but the chemicals they spray on it.
Anyways thanks for this shellfish free seafood chowder recipe 🙂
I just made this for dinner and it is delicious. Had some crab in the freezer, so I used that instead of the fish. So delicious. Recipes like this make my AIP journey so much more doable. Thank you!
Sophie, the recipe calls for “full-fat coconut cream”, but it links to the Aroy-D Coconut MILK. Is that a typo? Is it cream or milk? Thank you! :O)
Hi Loretta!
It is supposed to be coconut milk. Thanks for the heads up, I’ll change the wording in the recipe 🙂
– Sophie
This recipe was so delicious. I just found out I have multiple autoimmune disorders and I have felt like crap for years. I started eating from your cookbook a week ago and I already feel the difference. Thank you so much for providing the right material to help people feel better.
I just found your website while searching for AIP recipes and I’m so glad I did! This seafood chowder was delish! We used all salmon because we love it so much, and it was amazing. This will be going in the regular rotation, and I can’t wait to try some more of your recipes! PS – you are absolutely right that the Aroy-D Coconut Milk is the best!