Dairy-Free Chowder

Non-dairy chowder. Add fish for fish chowder; add shrimp or scallops for seafood chowder; add corn for corn chowder.

Step: 1

Heat a large pot over medium heat. Add 1/4 cup oil, onion, celery, and bacon. Cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.

Step: 2

Meanwhile, combine 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.

Step: 3

Stir slurry into the chowder to thicken it. Season with salt and pepper. Serve hot.

Per Serving: 284 calories; protein 15.6g; carbohydrates 18.2g; fat 16.3g; cholesterol 36.8mg; sodium 240mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.