33+ Hearty Dairy-Free Chowder Recipes to Warm Your Soul This Winter

When the weather turns chilly and you’re craving something warm and comforting, nothing beats a bowl of creamy chowder.

The rich, velvety texture and hearty ingredients make chowder a go-to dish for cozy nights in.

But for those who are lactose intolerant, vegan, or simply prefer to avoid dairy, the classic creamy chowder can be off the menu.

Don’t worry – you don’t have to miss out! We’ve gathered 33+ dairy-free chowder recipes that are just as creamy, comforting, and flavorful as their dairy-laden counterparts.

From hearty vegetable chowders to savory seafood versions, these recipes rely on plant-based milks like coconut, almond, or cashew, and other creative alternatives to create that signature creamy texture.

Whether you’re looking for something rich and spicy, light and veggie-packed, or classic with a twist, these chowder recipes will satisfy all your cravings without a hint of dairy.

33+ Hearty Dairy-Free Chowder Recipes to Warm Your Soul This Winter

With these 33+ dairy-free chowder recipes, you can enjoy all the comforting goodness of chowder without worrying about dairy.

From vibrant vegetable-based chowders to rich, creamy seafood alternatives, the possibilities are endless.

Whether you’re vegan, lactose intolerant, or just looking for a healthier version of a classic dish, these recipes offer a variety of flavors and ingredients that cater to different tastes and dietary needs.

So, the next time the craving for something creamy and warm hits, grab your pot and start cooking! You’ll be amazed at how easy it is to create a rich, satisfying chowder without any dairy.

Enjoy the comforting warmth of these dishes all year long, knowing you’re indulging in something delicious and nourishing.

Dairy-Free Corn and Potato Chowder

This hearty and comforting dairy-free corn and potato chowder is the perfect dish for a cozy evening. Made with coconut milk for a creamy texture, this chowder combines the sweetness of corn with the richness of potatoes, creating a filling and satisfying soup. Whether you’re avoiding dairy or simply craving a lighter version of a classic, this chowder will hit the spot.

Ingredients

• 4 cups vegetable broth
• 2 medium potatoes, peeled and diced
• 1 cup frozen corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup canned coconut milk
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion becomes translucent, about 5 minutes.
2. Add the diced potatoes, vegetable broth, and thyme to the pot. Bring to a simmer and cook for 10-12 minutes, until the potatoes are tender.
3. Stir in the corn and coconut milk, and simmer for an additional 5-7 minutes.
4. Using an immersion blender, blend the soup partially, leaving some chunks of potato and corn for texture. If you don’t have an immersion blender, transfer half the soup to a regular blender and then return it to the pot.
5. Season with salt and pepper to taste.
6. Ladle the chowder into bowls and garnish with fresh parsley.

This dairy-free corn and potato chowder is a nourishing bowl of comfort that combines the natural sweetness of corn and the earthiness of potatoes with the creamy texture of coconut milk. It’s simple, yet full of flavor, and makes for a satisfying meal on chilly days. Whether you’re preparing it for a weeknight dinner or serving it at a gathering, it’s sure to impress everyone—even those who aren’t dairy-free. Enjoy it with some crusty bread for the ultimate cozy experience.

Dairy-Free Clam Chowder

A dairy-free twist on the classic New England clam chowder, this version is creamy, savory, and full of tender clams. Using a blend of almond milk and vegetable broth, the soup retains its luscious texture without any dairy. It’s the perfect option for those who love the comforting taste of clam chowder but need a dairy-free alternative.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 3 cups vegetable broth
• 1 cup canned coconut milk
• 1/2 cup almond milk
• 2 cans (6.5 oz each) chopped clams, drained and juice reserved
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and celery, cooking until softened, about 5 minutes.
2. Add the potatoes, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, until the potatoes are fork-tender.
3. Stir in the coconut milk, almond milk, and reserved clam juice. Continue to cook, allowing the soup to thicken slightly, about 5 minutes.
4. Add the chopped clams and thyme, cooking for another 5 minutes.
5. Season with salt and pepper to taste.
6. Serve the chowder in bowls, garnished with fresh parsley.

This dairy-free clam chowder is a delightful alternative to the traditional version, offering the same comforting flavors without the cream. The combination of coconut and almond milk gives it a silky texture that complements the clams and vegetables perfectly. This soup is perfect for seafood lovers looking for a dairy-free option, and it’s guaranteed to warm you up on even the coldest of days. Serve it with a side of crusty bread to soak up every last drop of this savory chowder.

Dairy-Free Butternut Squash Chowder

This creamy, velvety butternut squash chowder is both hearty and nourishing, making it the perfect fall dish. Made with coconut milk for richness and depth, the natural sweetness of the butternut squash shines through in every spoonful. This dairy-free soup is packed with vegetables, offering a healthy and filling option that’s perfect for cozy dinners or as a starter to a larger meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant, about 3 minutes.
2. Add the butternut squash, carrot, and celery, cooking for an additional 5 minutes.
3. Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes, until the squash and vegetables are tender.
4. Stir in the coconut milk, ginger, and cinnamon, then cook for an additional 5 minutes.
5. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme.

This dairy-free butternut squash chowder is an incredibly comforting and nutrient-packed dish that brings out the natural sweetness of the squash. The coconut milk adds a silky smooth texture, while the warm spices like ginger and cinnamon make it a perfect fall or winter meal. It’s a great way to enjoy a creamy soup without the dairy, and its rich flavor will have everyone coming back for seconds. Ideal for a weeknight dinner or a special occasion, this chowder is sure to become a favorite in your kitchen.

Dairy-Free Sweet Potato and Leek Chowder

This dairy-free sweet potato and leek chowder offers a unique twist on traditional creamy soups. The sweetness of the roasted sweet potatoes pairs perfectly with the earthy flavor of leeks, and coconut milk gives the soup its velvety, creamy texture. This recipe is not only rich in flavor but also packed with nutrients, making it a comforting and healthy choice for any season.

Ingredients

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 2 large sweet potatoes, peeled and cubed
• 1 medium carrot, diced
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1/2 teaspoon turmeric
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, about 5-6 minutes.
2. Add the diced sweet potatoes and carrots to the pot, then pour in the vegetable broth. Bring the mixture to a boil.
3. Reduce the heat and simmer for 15-20 minutes, until the sweet potatoes are tender.
4. Stir in the coconut milk, turmeric, and smoked paprika, and cook for another 5 minutes.
5. Using an immersion blender, blend the soup until smooth, or blend half for a chunkier texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This dairy-free sweet potato and leek chowder is a deliciously warming and wholesome soup that highlights the natural sweetness of the sweet potatoes. The leeks add a subtle depth of flavor, while the coconut milk ensures a creamy consistency without the dairy. This soup is perfect for a light lunch or dinner, especially when served with whole grain bread. Packed with vitamins and fiber, it’s a nourishing choice for anyone looking for a dairy-free, comforting meal.

Dairy-Free Broccoli and White Bean Chowder

This dairy-free broccoli and white bean chowder is a delicious and hearty soup that’s full of fiber and protein. The creamy texture comes from blended white beans, while the broccoli provides a fresh, green bite. With a combination of vegetable broth and coconut milk, this soup is comforting and filling without relying on dairy, making it a perfect option for a healthy meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant, about 4-5 minutes.
2. Add the broccoli florets and cook for another 5 minutes, stirring occasionally.
3. Add the white beans and vegetable broth to the pot, and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the broccoli is tender.
4. Stir in the coconut milk, oregano, and red pepper flakes (if using).
5. Using an immersion blender, blend the soup until smooth and creamy, or blend half of the soup for a chunkier texture.
6. Season with salt and pepper to taste.
7. Serve the chowder in bowls, garnished with lemon wedges.

This dairy-free broccoli and white bean chowder is a nutritious and satisfying soup that combines the creaminess of white beans with the freshness of broccoli. The addition of coconut milk adds richness without dairy, and the lemon garnish provides a refreshing balance. This soup is not only delicious but also packed with plant-based protein and fiber, making it a perfect option for anyone looking for a filling, healthy meal. It’s sure to become a family favorite and a go-to recipe for those following a dairy-free diet.

Dairy-Free Mushroom and Wild Rice Chowder

This dairy-free mushroom and wild rice chowder is a savory and filling dish that brings together the earthy flavor of mushrooms and the heartiness of wild rice. With a creamy coconut milk base, this chowder is rich without any dairy, making it perfect for those seeking a comforting, plant-based soup. It’s ideal for cooler months and makes for a satisfying dinner.

Ingredients

• 1 tablespoon olive oil
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup wild rice, rinsed
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the sliced mushrooms, onion, and garlic, sautéing until the mushrooms release their moisture and soften, about 6-8 minutes.
2. Add the wild rice, vegetable broth, and thyme, bringing the mixture to a boil.
3. Reduce the heat and let the soup simmer for about 30-35 minutes, or until the rice is tender and cooked through.
4. Stir in the coconut milk and ground nutmeg, and simmer for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This dairy-free mushroom and wild rice chowder is an earthy, flavorful dish that’s both hearty and wholesome. The wild rice adds texture and depth, while the mushrooms provide a savory umami flavor. The coconut milk creates a smooth, creamy base that’s rich and comforting without being overwhelming. This chowder is perfect for a light lunch or dinner, and it pairs beautifully with a side salad or a slice of warm bread. Whether you’re dairy-free or just looking to enjoy a lighter, yet satisfying meal, this chowder is a great choice.

Dairy-Free Cauliflower and White Bean Chowder

This creamy dairy-free cauliflower and white bean chowder is a light yet filling soup, perfect for any season. The cauliflower brings a delicate, mild flavor while the white beans contribute a creamy texture, making the soup rich without any dairy. It’s a nourishing and plant-based dish that’s simple to prepare and perfect for those looking for a healthy, comforting option.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium cauliflower, cut into florets
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cauliflower florets and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, white beans, thyme, and turmeric. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the cauliflower is tender.
4. Stir in the coconut milk and cook for an additional 5 minutes.
5. Using an immersion blender, blend the soup until smooth and creamy, or blend half for a chunkier texture.
6. Season with salt and pepper to taste.
7. Serve the chowder in bowls, garnished with fresh parsley.

This dairy-free cauliflower and white bean chowder is a beautifully light yet creamy soup that combines the delicate taste of cauliflower with the richness of white beans. The coconut milk adds a smooth texture, while the turmeric provides a subtle warmth. It’s a great option for anyone looking for a healthy, plant-based meal that doesn’t compromise on flavor. Whether served as a starter or a light main course, this chowder is sure to leave you feeling satisfied and nourished.

Dairy-Free Spinach and Artichoke Chowder

This dairy-free spinach and artichoke chowder is a fresh take on the classic spinach and artichoke dip, transformed into a wholesome, comforting soup. Packed with fiber and nutrients from spinach and artichokes, the coconut milk provides a velvety base that complements the vegetables perfectly. It’s a great option for a satisfying and nutrient-dense meal, ideal for lunch or dinner.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen artichoke hearts, thawed and chopped
• 4 cups fresh spinach, roughly chopped
• 3 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the artichoke hearts to the pot and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a simmer.
4. Add the spinach and cook for 5-7 minutes, until wilted and tender.
5. Stir in the coconut milk and dried basil, and cook for another 3-4 minutes.
6. Using an immersion blender, blend the soup until smooth, or blend half for a chunkier texture.
7. Season with salt, pepper, and a splash of fresh lemon juice to taste.
8. Serve hot, garnished with extra spinach or lemon wedges if desired.

This dairy-free spinach and artichoke chowder is a creamy and satisfying soup that’s perfect for anyone who loves the classic dip but wants a lighter, healthier version. The combination of spinach and artichokes offers a burst of flavor, while the coconut milk adds the right amount of creaminess without dairy. With its vibrant green color and fresh, savory taste, this chowder is not only delicious but also packed with vitamins and fiber. Whether enjoyed on a chilly day or as a vibrant starter to a meal, it’s a nutritious and satisfying choice.

Dairy-Free Tomato and Red Lentil Chowder

This dairy-free tomato and red lentil chowder is a flavorful and hearty soup that’s both comforting and nourishing. The tomatoes provide a tangy base, while the red lentils cook up tender and add a boost of plant-based protein. With a combination of coconut milk and vegetable broth, this chowder has a creamy consistency, making it an excellent dairy-free option that’s rich in flavor.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups diced tomatoes (fresh or canned)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the diced tomatoes, red lentils, and vegetable broth to the pot. Bring the mixture to a boil.
3. Reduce the heat and simmer for 20-25 minutes, until the lentils are tender and cooked through.
4. Stir in the coconut milk, cumin, and coriander, then cook for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Using an immersion blender, blend the soup until smooth, or blend half for a chunkier texture.
7. Serve hot, garnished with fresh cilantro.

This dairy-free tomato and red lentil chowder is a flavorful and hearty soup with a perfect balance of tangy tomatoes, creamy coconut milk, and protein-packed red lentils. The cumin and coriander add a touch of warmth and depth, making it an ideal soup for cooler weather. It’s not only dairy-free but also high in fiber and nutrients, making it a satisfying and wholesome meal. Whether enjoyed as a stand-alone meal or paired with some warm bread, this chowder is sure to become a favorite in your recipe rotation.

Dairy-Free Butternut Squash and Kale Chowder

This dairy-free butternut squash and kale chowder is a warm, hearty, and nourishing soup, perfect for fall and winter. The creamy texture of the roasted butternut squash blends beautifully with the slight bitterness of the kale, creating a balanced and flavorful dish. Coconut milk adds a velvety consistency, making this chowder rich and satisfying without any dairy. Packed with nutrients, this soup is an excellent choice for a cozy, plant-based meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup canned coconut milk
• 2 cups fresh kale, chopped
• 1 teaspoon ground sage
• Salt and pepper to taste
• Crushed red pepper flakes (optional)
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and slightly caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
3. Add the roasted butternut squash to the pot along with the vegetable broth. Bring to a boil, then lower the heat and simmer for 10 minutes.
4. Stir in the coconut milk and ground sage, and cook for an additional 5 minutes.
5. Add the chopped kale and simmer for another 5 minutes until wilted and tender.
6. Use an immersion blender to blend the soup until smooth and creamy, or leave it slightly chunky for more texture.
7. Season with salt, pepper, and crushed red pepper flakes, if using.
8. Serve the chowder hot, garnished with fresh thyme.

This dairy-free butternut squash and kale chowder is the ultimate comfort food for those seeking a light yet hearty, plant-based meal. The sweetness of the butternut squash pairs perfectly with the earthy kale, while the coconut milk gives it a creamy, rich texture. This chowder is packed with antioxidants, fiber, and vitamins, making it both nourishing and satisfying. Whether served for lunch or dinner, it’s a filling, healthy option that’s sure to warm you up on a chilly day.

Dairy-Free Zucchini and Potato Chowder

This dairy-free zucchini and potato chowder is a simple yet flavorful soup that combines the creaminess of potatoes with the freshness of zucchini. The coconut milk adds a rich and smooth base, while fresh herbs enhance the flavors of the vegetables. It’s a nourishing soup that’s easy to make and perfect for a quick lunch or dinner. This soup is light yet filling, making it a great option for anyone looking for a comforting dairy-free meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 medium zucchinis, chopped
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the diced potatoes and chopped zucchini to the pot, and cook for another 5 minutes.
3. Pour in the vegetable broth and bring the soup to a boil.
4. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
5. Stir in the coconut milk and dried thyme, and cook for an additional 5 minutes.
6. Using an immersion blender, blend the soup until smooth and creamy, or leave it slightly chunky if you prefer.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

This dairy-free zucchini and potato chowder is a wonderfully light yet comforting soup. The potatoes provide a creamy base, while the zucchini adds a fresh, vegetal flavor that balances out the richness of the coconut milk. It’s a versatile recipe that can be easily customized with other vegetables or herbs, making it a great go-to meal for busy weeknights. Nutritious, satisfying, and full of flavor, this chowder is a must-try for anyone looking to enjoy a dairy-free soup option.

Dairy-Free Sweet Corn and Roasted Red Pepper Chowder

This dairy-free sweet corn and roasted red pepper chowder is a vibrant and flavorful soup that combines the sweetness of corn with the smoky richness of roasted red peppers. The coconut milk gives the soup a creamy texture, while the combination of vegetables makes it a hearty and satisfying meal. This chowder is perfect for any occasion, whether it’s a light lunch, dinner, or as a starter for a larger meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 red bell peppers, roasted and chopped
• 3 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add the roasted red peppers, corn, and vegetable broth to the pot, and bring to a boil.
3. Reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld together.
4. Stir in the coconut milk, smoked paprika, and ground cumin, and cook for another 5 minutes.
5. Using an immersion blender, blend the soup until smooth and creamy, or blend half of the soup for a chunkier texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This dairy-free sweet corn and roasted red pepper chowder is a delightful soup that balances sweetness, smokiness, and creaminess in every spoonful. The roasted red peppers give the chowder a rich depth of flavor, while the corn adds a sweet and satisfying bite. The coconut milk provides the perfect creamy base without the need for any dairy, making it a great choice for those following a dairy-free lifestyle. Whether served as a main dish or an appetizer, this chowder is sure to please everyone at the table.

Dairy-Free Carrot and Ginger Chowder

This dairy-free carrot and ginger chowder is a vibrant, warming soup that combines the earthy sweetness of carrots with the zingy heat of fresh ginger. The coconut milk creates a velvety smooth texture, while the ginger adds a fresh, aromatic kick to the creamy base. It’s an easy-to-make, nutrient-packed soup that’s perfect for those cold, cozy days. This chowder is a great option for a light yet filling meal that’s full of flavor and health benefits.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 large carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
2. Add the grated ginger and chopped carrots, and sauté for an additional 3-4 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat and simmer for 20 minutes, or until the carrots are tender.
5. Stir in the coconut milk and ground cumin, and simmer for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth and creamy, or leave it slightly chunky for added texture.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

This dairy-free carrot and ginger chowder is a light yet flavorful soup that’s perfect for boosting your immune system, thanks to the healthy carrots and the anti-inflammatory benefits of ginger. The coconut milk gives the soup a creamy texture without any dairy, while the fresh ginger adds a spicy and aromatic touch. Whether enjoyed on a chilly afternoon or as a soothing evening meal, this chowder is both comforting and refreshing, making it an ideal option for anyone looking to eat healthy without compromising on flavor.

Dairy-Free Mushroom and Leek Chowder

This dairy-free mushroom and leek chowder is a rich and savory soup that combines the earthy flavors of mushrooms with the mild sweetness of leeks. The coconut milk adds a creamy richness, while fresh thyme and garlic bring depth to the dish. It’s a hearty yet dairy-free chowder that’s packed with flavor, making it a perfect meal for any season. The combination of vegetables and coconut milk makes it both comforting and nutritious.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 2 cups sliced mushrooms (cremini, button, or a mix)
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, leeks, and garlic, and sauté for 5-7 minutes until softened and fragrant.
2. Add the sliced mushrooms and cook for another 5 minutes, allowing them to release their moisture and become tender.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce the heat and simmer for 15-20 minutes, letting the flavors meld together.
5. Stir in the coconut milk and fresh thyme, and cook for an additional 5 minutes.
6. Use an immersion blender to blend the soup until smooth and creamy, or leave it chunky for a more rustic texture.
7. Season with salt and pepper to taste.
8. Serve the chowder hot, garnished with fresh parsley.

This dairy-free mushroom and leek chowder is a rich, comforting soup that brings together the deep, earthy flavors of mushrooms and the sweetness of leeks, all in a velvety coconut milk base. The fresh thyme adds an herbaceous note that perfectly complements the savory vegetables. It’s an easy-to-make, nutritious soup that’s great for those who crave a hearty dish without the dairy. This chowder is perfect as a satisfying lunch or dinner and will leave you feeling cozy and content.

Dairy-Free Spicy Sweet Potato and Black Bean Chowder

This dairy-free spicy sweet potato and black bean chowder is a flavorful, hearty soup that combines the sweetness of roasted sweet potatoes with the smokiness of black beans. The addition of chili powder and cumin provides just the right amount of heat, while coconut milk adds a smooth and creamy finish. This soup is packed with protein and fiber, making it both a filling and nourishing meal that is perfect for cold weather or whenever you need something comforting and spicy.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup canned coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add the diced sweet potatoes, black beans, chili powder, and cumin to the pot. Stir well to coat the vegetables with the spices.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Stir in the coconut milk, and cook for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth and creamy, or leave it chunky for a more rustic texture.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

This dairy-free spicy sweet potato and black bean chowder is a hearty, flavorful soup that offers the perfect balance of sweetness, spice, and creaminess. The roasted sweet potatoes add a rich, comforting base, while the black beans provide a boost of plant-based protein. The chili powder and cumin add just the right amount of heat, making this chowder a satisfying and flavorful meal. Perfect for a filling lunch or dinner, this soup is an excellent option for anyone craving a nutritious and delicious dairy-free dish with a little kick.

Dairy-Free Creamy Potato and Leek Chowder

This dairy-free creamy potato and leek chowder is a comforting and filling soup that offers the perfect balance of creamy texture and earthy flavors. The potatoes provide a satisfying heartiness, while the leeks bring a delicate sweetness that elevates the dish. The coconut milk adds smooth richness, and the fresh thyme gives the soup an aromatic depth. This chowder is a wonderful option for those looking for a light yet filling dairy-free meal that can be served on chilly days or as a side for dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sliced leeks, cooking for about 5-7 minutes until softened and fragrant.
2. Add the minced garlic and cook for an additional minute.
3. Add the diced potatoes and vegetable broth to the pot, bringing it to a boil.
4. Reduce the heat and let the soup simmer for 20 minutes, or until the potatoes are tender.
5. Stir in the coconut milk and fresh thyme, and cook for another 5 minutes to heat through.
6. Using an immersion blender, blend the soup until smooth and creamy, or leave it a little chunky for more texture.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

This dairy-free creamy potato and leek chowder is a perfect example of comfort food made healthier without any dairy. The combination of creamy potatoes, tender leeks, and coconut milk results in a velvety soup that is both soothing and filling. Fresh thyme brings a fragrant, herbal note that complements the creamy texture. It’s a simple yet satisfying dish that can be enjoyed as a main course or as a side. This chowder is ideal for anyone seeking a light, nourishing meal on cold days, with a rich flavor profile that everyone will love.

Dairy-Free Tomato and Basil Chowder

This dairy-free tomato and basil chowder is a vibrant and fragrant soup that combines the sweetness of ripe tomatoes with the aromatic freshness of basil. The coconut milk creates a creamy, dairy-free base that brings everything together, while a touch of garlic and onion gives the chowder a savory depth. It’s a light but satisfying dish that’s perfect for a quick lunch or a starter for dinner. The bright red tomatoes and fragrant basil make this chowder a delightful, healthful option that bursts with flavor.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.
2. Add the chopped tomatoes (or canned diced tomatoes) to the pot, stirring to combine. Cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
3. Pour in the vegetable broth and bring the soup to a boil.
4. Reduce the heat and simmer for 15-20 minutes, allowing the tomatoes to break down and meld with the flavors.
5. Stir in the coconut milk and dried basil, cooking for an additional 5 minutes.
6. Use an immersion blender to blend the soup until smooth and creamy, or leave it chunky for more texture.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil leaves.

This dairy-free tomato and basil chowder is a flavorful, light soup that offers a refreshing yet comforting taste. The sweetness of the tomatoes and the fresh, fragrant basil make this a perfect dish for any season, while the coconut milk provides a creamy base that brings everything together. Whether you’re in the mood for a quick meal or need something to serve before a larger dinner, this chowder is sure to please. It’s easy to make, full of vitamins and antioxidants, and completely dairy-free, making it suitable for a wide range of dietary preferences.

Dairy-Free Cauliflower and Chickpea Chowder

This dairy-free cauliflower and chickpea chowder is a nutrient-packed, hearty soup that offers a creamy texture without the use of any dairy. The cauliflower provides a light base, while the chickpeas add plant-based protein and a satisfying bite. The coconut milk adds richness, and the cumin and turmeric bring warmth and complexity to the soup. This chowder is a great option for anyone looking for a satisfying, vegan-friendly meal that’s both delicious and filling.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
2. Add the cauliflower florets, chickpeas, cumin, and turmeric, and sauté for an additional 3 minutes.
3. Pour in the vegetable broth and bring the soup to a boil.
4. Reduce the heat and simmer for 15-20 minutes, until the cauliflower is tender.
5. Stir in the coconut milk and cook for an additional 5 minutes.
6. Use an immersion blender to blend the soup until smooth and creamy, or leave some texture for a chunkier style.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

This dairy-free cauliflower and chickpea chowder is a deliciously hearty and comforting dish that’s both vegan and filling. The cauliflower provides a soft, creamy base, while the chickpeas offer a substantial bite and boost of protein. The coconut milk brings a silky smoothness, making this soup rich without any dairy. The cumin and turmeric add depth and warmth to the overall flavor, making it an ideal dish for cozy evenings. Whether enjoyed as a standalone meal or paired with a salad, this chowder is a fantastic, nutrient-rich option for anyone looking for a wholesome dairy-free soup.

Dairy-Free Spicy Corn and Zucchini Chowder

This dairy-free spicy corn and zucchini chowder is a flavorful, summer-inspired soup that combines the sweetness of fresh corn with the mild, earthy flavor of zucchini. The coconut milk adds a creamy richness, while a touch of cayenne pepper and smoked paprika introduces just the right amount of heat. This chowder is a perfect way to enjoy seasonal vegetables in a comforting, warming dish that’s both nourishing and dairy-free. It’s a great option for a light yet hearty meal or a side dish to a larger spread.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 2 cups fresh corn kernels (or frozen)
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
2. Add the diced zucchinis and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the corn kernels and cook for another 2-3 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat and let the soup simmer for 15 minutes, until the zucchini is tender.
6. Stir in the coconut milk, smoked paprika, and cayenne pepper (if using), and simmer for another 5 minutes.
7. Use an immersion blender to blend the soup until smooth and creamy, or leave it a bit chunky for added texture.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro or green onions.

This dairy-free spicy corn and zucchini chowder is a delicious way to enjoy the bright flavors of summer, all wrapped up in a warm, creamy bowl. The sweetness of the corn pairs beautifully with the subtle, savory zucchini, while the coconut milk adds a silky texture that’s rich without any dairy. A touch of smoked paprika and cayenne pepper gives the chowder a nice kick, making it a comforting yet slightly spicy dish that will satisfy your taste buds. Whether served as a main course or a side, this chowder is perfect for anyone looking for a flavorful and wholesome dairy-free meal.

Dairy-Free Butternut Squash and Apple Chowder

This dairy-free butternut squash and apple chowder is a vibrant, autumn-inspired soup that combines the natural sweetness of roasted butternut squash with the tartness of fresh apples. The coconut milk creates a smooth, velvety texture that makes the soup feel indulgent without any dairy. Warm spices like cinnamon and nutmeg add depth and comfort, making this chowder an ideal choice for fall evenings or a special holiday meal. It’s a simple yet elegant dish that’s both delicious and nourishing.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups butternut squash, peeled and diced
• 2 apples, peeled and chopped
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage or thyme for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a bit of olive oil, salt, and pepper, and roast for 25-30 minutes until tender and slightly caramelized.
2. Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
3. Add the roasted butternut squash and chopped apples to the pot.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld and the apples to soften.
6. Stir in the coconut milk, cinnamon, and nutmeg, and cook for an additional 5 minutes.
7. Use an immersion blender to blend the soup until smooth and creamy, or leave it chunky for a more rustic texture.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh sage or thyme.

This dairy-free butternut squash and apple chowder is the ultimate comfort food for fall. The natural sweetness of the butternut squash and apples, combined with the creamy coconut milk, creates a beautifully balanced soup that’s both hearty and light. The warming spices add depth, making this soup perfect for cozy evenings or special gatherings. Whether enjoyed as a starter or a main dish, this chowder is sure to impress with its rich, flavorful, and dairy-free ingredients.

Dairy-Free Roasted Red Pepper and Potato Chowder

This dairy-free roasted red pepper and potato chowder is a creamy, flavorful soup that’s both comforting and satisfying. The roasted red peppers bring a sweet, smoky flavor that’s beautifully complemented by the earthiness of the potatoes. Coconut milk adds a rich creaminess, while garlic, onion, and a touch of paprika provide depth and warmth. This chowder is a hearty and nourishing meal that’s perfect for any time of year, offering a dairy-free alternative that doesn’t sacrifice on taste.

Ingredients

• 2 red bell peppers, roasted and peeled
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. Preheat your oven to 450°F (230°C). Roast the red bell peppers on a baking sheet for 20-25 minutes until the skins are charred. Once roasted, remove the skins and seeds and set the peppers aside.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
3. Add the diced potatoes and vegetable broth to the pot, bringing it to a boil.
4. Reduce the heat and simmer for 20-25 minutes, until the potatoes are tender.
5. While the potatoes are cooking, blend the roasted red peppers in a blender or food processor until smooth.
6. Once the potatoes are tender, stir in the coconut milk, smoked paprika, and red pepper puree.
7. Let the soup simmer for an additional 5 minutes.
8. Use an immersion blender to blend the soup until smooth and creamy, or leave it chunky for a rustic texture.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh basil or parsley.

This dairy-free roasted red pepper and potato chowder offers a rich, creamy texture with a balance of sweet and smoky flavors from the red peppers. The addition of coconut milk makes the soup velvety, while the potatoes add a satisfying bite. This chowder is a wonderful, nourishing meal that’s full of flavor and completely dairy-free. Whether enjoyed on a cold day or as a light dinner, it’s a perfect option for those looking for a creamy soup without the dairy. The roasted peppers elevate this dish, making it a comforting and delicious choice for any occasion.

Note: More recipes are coming soon!