Dairy Free Seafood Chowder

You know those foods you love that make you pause for a moment of appreciation for how good it tastes?  Seafood chowder is a firm favourite food of mine. Since going dairy free, I haven’t been able lovingly sit down at the table with a bowl of chowder and exclaim over and over how delicious it is.

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Now today has been a busy Thursday. Up early with the kids, buying them clothes for change of season, playgroup for a few hours, nap time, cloth nappies to deal with, breastfeeding, housework then off to the fruit shop, butchers and supermarket. I am exhausted but so happy that I made the time to cook dinner (two hours late). When I sat down to eat it, it was well worth the effort.

DAIRY FREE SEAFOOD CHOWDER

Ingredients:
Hoki (Fish)
10 mussels – boiled until shell opens
Himalayan salt and cracked pepper
Dairy Free Butter or margarine
One medium brown onion – cubed
One medium red sweet potato – cubed
Two carrots – cubed
Thyme (fresh is best) a spoonful,  finely chopped
Two dessert spoons rice flour (or regular flour works here)
One corn on the cob – cooked
One 400ml tin full fat coconut cream
100ml rice milk
One cup water
Parsley to garnish

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In a large pot or saucepan, melt butter over a medium heat
Add cubed vegetables,  stir for five minutes so they soften a little
Add flour, salt and pepper stir continously
Add coconut cream, rice milk and water to deglaze the pot,  bring to a simmer

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Cut corn off the cob, add in
In a frypan, fry hoki and mussels in a little butter, salt and pepper
Add seafood to the chowder
Simmer on low heat for 10 minutes
Garnish with parsley
Enjoy

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