Maritime Seafood Chowder (Dairy & Egg Free)

Ingredients

• 2 tablespoons Olive oil
• 1 Onion
• 2 stalks Celery
• 2 Potatoes
• 4 cups Vegetable broth
• 2 cups Dairy-free milk
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 pound Cod fillets
• 1/2 pound Shrimp
• 1/2 pound Bay scallops
• 1/4 cup Fresh parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 chopped onion and the 2 chopped stalks of celery to the pot. Cook, stirring occasionally, until they are softened, about 5 minutes.
3. 3Add the 2 diced potatoes and the 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 10 minutes, or until the potatoes are easily pierced with a fork.
4. 4While the potatoes are simmering, measure the 1 tablespoon of cornstarch and the 2 tablespoons of water into a small bowl. Whisk them together until smooth to create a slurry.
5. 5Pour the 2 cups of dairy-free milk into the pot. Add the cornstarch slurry. Stir constantly over medium heat (350°F / 175°C) until the chowder thickens, about 2 minutes. Do not let it boil.
6. 6Add the 1 pound of cod fillets, the 1/2 pound of shrimp, and the 1/2 pound of bay scallops to the pot. Cook over medium heat (350°F / 175°C) until the seafood is opaque and cooked through, about 5-7 minutes. The cod should flake easily, and the shrimp and scallops should be firm.
7. 7Stir in the 1/4 cup of fresh parsley. Season with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper.
8. 8Serve the Maritime Seafood Chowder hot.

Substitutions

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