Cajun Seafood Chowder (dairy free)
  • 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
  1. 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.
  2. Add vegetable stock, potatoes, corn, Cajun seasoning, thyme and salt. Stir to combine and bring to simmer.
  3. Add lentils after potatoes have cooked for several minutes.
  4. Continue simmering, stirring occasionally, until the potatoes and lentils are almost tender.
  5. Add seafood with a few minutes left. Once the fish is cooked, add the coconut milk and combine. Add additional seasoning if needed.
A delicious seafood chowder recipe that is dairy free and can be vegetarian. Best paired with biscuits like the below recipe! Original recipe: Biscuits: Submitted by: "Graham Sorenson"