Cajun Seafood Chowder (dairy free)
INGREDIENTS
- Cooking Time: 25
- Servings: 8-10
- Preparation Time: 20
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 1 green bell pepper, cored and diced
- 2 ribs celery, diced
- 4 cloves garlic, peeled and minced
- 6 cups vegetable stock
- 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
- 1 (14-ounce) bag frozen corn (or you could also use canned whole-kernel corn)
- 1 cup split red lentils, rinsed and picked over
- Mixed seafood (or shrimp, scallops, fish)
- 2 tablespoons Cajun seasoning (or more/less to taste)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 (14-ounce) can coconut milk
DIRECTIONS
- Heat oil in a large pot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add bell pepper, celery and garlic, and continue sautéing for 5 more minutes, stirring occasionally.
- Add vegetable stock, potatoes, corn, Cajun seasoning, thyme and salt. Stir to combine and bring to simmer.
- Add lentils after potatoes have cooked for several minutes.
- Continue simmering, stirring occasionally, until the potatoes and lentils are almost tender.
- Add seafood with a few minutes left. Once the fish is cooked, add the coconut milk and combine. Add additional seasoning if needed.
RECIPE BACKSTORY
A delicious seafood chowder recipe that is dairy free and can be vegetarian. Best paired with biscuits like the below recipe!
Original recipe: https://www.gimmesomeoven.com/cajun-corn-chowder/#tasty-recipes-60308
Biscuits: https://www.theanthonykitchen.com/red-lobster-biscuits/#wprm-recipe-container-16443
Submitted by: "Graham Sorenson"