Seafood Chowder – Gluten Free, Dairy Free, AIP, Paleo

Tonight we had a seafood chowder for dinner, and it was gluten-free, dairy-free, AIP-friendly and Paleo….

How is that possible?  Doesn’t chowder contain potatoes and other non-paleo, non-AIP ingredients? And aren’t most chowders thickened with flour and laced with dairy products?

Well I managed it with some sneaky substitutions, and while this chowder does taste a little sweeter than most (thanks to the white sweet potatoes I used), it still has a delicious savoriness about it thanks to all the seafood and the fish broth.  It also has a wonderful creamy texture.

Seriously, this is one kick-ass chowder!

I made this for dinner and served it with my plantain muffins (can we say carb overload here?), but it would be equally good for lunch.  Next time, I might give the muffins a miss and serve it with a green salad for a less carby, lighter option.  But even so, I was really happy with the results

You can use any seafood you want as long as you keep the amounts the same – in this chowder I used a frozen seafood mixture that contained clams, mussels and scallops (aprox 1lb worth) along with 8oz of cod fillet.  But feel free to use all clams to make a clam chowder, all crabmeat to make a crab chowder or whatever floats your boat….  this is a very forgiving recipe and you can add whatever protein ingredient you like the most.

Seafood Chowder

serves 6


  • 2 tbsp coconut oil or fat of choice (this would be awesome made with bacon fat!)
  • 1 diced onion
  • 1 stick of celery – diced
  • 2 carrots – peeled and diced (aprox 1 cup)
  • 1 cup rutabaga (diced)
  • 4 cups of white sweet potato – divided into 2 (you could probably use an orange sweet potato in this but it would affect the colour)
  • 1 cup fish bone broth  (I also added the juices that had collected in the packet of my seafood mixture)
  • 2 cans of coconut milk – reserve half a can to blend the sweet potatoes
  • 2 bay leaves
  • 1 tsp dried thyme
  • sea salt
  • 1.5lb  mixed seafood of choice (I used a frozen seafood mix that contained clams, mussels and scallops along with some diced cod)
  • 1 bunch of green onions chopped
  • chopped parsley to garnish

First up you are going to heat your coconut oil or other fat in a large pan over a low heat.  Add the onion, celery, carrot and rutabaga and sautee for 10 minutes until tender.

Add 2 cups of the diced sweet potato along with the fish broth (if you have no fish broth substitute chicken broth along with a dash of fish sauce) and 1.5 cans of coconut milk.

Toss in the bay leaves and thyme and season to taste with sea salt.

Simmer over a low heat.

Add the remaining sweet potatoes to a separate pan and cover with water.   Simmer until tender.

Drain the sweet potatoes in the water and place in a blender with the reserved coconut milk.  Blend until smooth and creamy.

Pour the contents of the blender into the soup and bring back to a simmer.

Add the chopped green onions and the seafood and simmer until cooked through – no more than 2 minutes if your seafood is cooked (you are just reheating it in the soup) and no more than 5 minutes if the seafood is raw – we do not want overcooked tough seafood here folks!


Serve at once garnished with chopped parsley.


As I mentioned earlier I served it with plantain muffins but tbh, they were gilding the lily – the chowder was satisfying enough by itself.  The plantain muffins also contain whole eggs and are therefore a stage 2 reintroduction recipe.


Shared at the Paleo AIP Recipe Roundup 21

Shared at Allergy Free Wednesday #111

Shared at Gluten Free Wednesday 4-23-14

Shared at Simple Meals Friday #28

Shared at Wellness Wednesday

Shared at Five Friday Finds

6 thoughts on “Seafood Chowder – Gluten Free, Dairy Free, AIP, Paleo

  1. As someone from New England I must thank you for this recipe… I have been DYING for chowder lately but so bummed that most places add flour to thicken theirs… This is definitely getting pinned to make someday soon!!

  2. Great recipe! I’d love to have you share it at the #glutenfreefridays link up (live now) I know my readers would enjoy your recipe! 🙂 Hope to see you there! Cindy

    • Thankyou for your comment – I was going to share it, but was not sure if seafood recipes were allowed on a vegetarian blog. I will share it now.

  3. Pingback: Bacon Wrapped Chicken Breasts | salixisme

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