Seafood Chowder

This chowder is rich and creamy without the guilt. Our family enjoys it with Homemade Buns.

Yield: about 8 cups


  • 1 large onion, chopped (about 1 cup)
  • 2-3 cloves garlic, minced
  • 1 pkg mushrooms*, chop small (about 100-227 g/6-8 oz)
  • ¾ cup carrot/1 carrot, diced
  • 2 ribs celery, diced (about ¾ cup)
  • ½ red bell pepper, chopped (about ¾ cup)
  • 3 cups peeled, diced white potatoes (about 500 g/1 pound)
  • 1 cup water
  • 2/3 cup raw cashews
  • 3 cups water
  • 1 tsp onion powder
  • 1 tsp Old Bay seasoning (view instructions to make a salt free version)
  • 1 tsp dried parsley
  • ¼ tsp kelp powder or kombu granules (information on these ingredients can be found here)
  • ¾ tsp salt


  1. In large pot, sauté onion until transparent and lightly caramelized. (view instructions to sauté without oil)
  2. Add garlic, sauté briefly.
  3. Add mushrooms, sauté until juices release. 
  4. Add carrots, celery, peppers, potatoes and water. The water will barely cover the potatoes. 
  5. Cover, bring to boil, turn down heat and simmer until vegetables are tender. About 20-25 minutes.
  6. Add cashews, onion powder, and water to the blender. (we add the onion powder here, because it has a tendency to lump if added directly to the soup as a seasoning) Blend until smooth and empty the contents into the soup pot.
  7. Stir well to combine. Heat back to boiling point before serving.
  8. Add seasonings to give soup seafood flavoring.
  9. For a thinner chowder add a little more water.


  • Types of mushrooms*. I prefer king oyster mushrooms as they are chewy and meaty, but white or Cremini work well.
  • Leftovers of this chowder will thicken. If desired add more cashew milk to achieve your desired consistency. (view instructions to make your own cashew milk)