Non-Dairy Fish Chowder Recipe -
  • READY IN 9+ hrs

Non-Dairy Fish Chowder

Recipe by  

"This is a hardy fish chowder that is low in fat and still rich tasting. While it is easy to prepare, it is not a spur-of-the-moment dish since it must sit overnight to bring out the full flavor. Fat-free margarine and creamer may be used without sacrificing flavor."

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Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    9 hrs 40 mins


  1. In a large stock pot, melt margarine over medium high heat. Cook and stir chopped onion until translucent, but not darkened. Carefully add 3 quarts of water, increase heat to high, and bring to a low boil. Once boiling, stir in diced haddock and potatoes. Reduce heat to medium, and cook at a low boil for 30 minutes, stirring frequently to prevent sticking. Remove pot from heat, and allow to cool until mildly warm.
  2. Stir non-dairy creamer into cooled soup, slowly and thoroughly to avoid lumps from forming. Season to taste with salt. Cover and refrigerate 8 hours, or overnight, to develop flavors.
  3. To serve, reheat on the stove or in the microwave. Adjust seasoning as needed with salt. Serve with soda crackers and sweet pickles.
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Reviews More Reviews

May 26, 2005

I am a chowder fanatic! This recipe was the worst chowder that I have ever tasted!!! You cannot substatute non dairy creamer for the real deal and get the same taste I DEFINATLY WOULD NOT MAKE THIS AGAIN.

Mar 28, 2008

Yup, It's not a taste thing it's the allergy limitation factor! My suggestion would be that if I replace the milk with a malt free soy milk in savoury dishes and don't tell anyone.... nobody notices and everybodies happy! just have to be "gentle" with soymilk as it curdles more easilly than dairy


4 Ratings

Apr 08, 2008

Easy to make, and low in fat and sodium, which are important for my diet. Not a creamy chowder; more of a soup. A bit bland; I recommend adding the seasonings of your choice (I added parsley, paprika, black pepper, and Mrs. Dash table blend) to perk it up a bit.

Sep 14, 2010

Grew up on this.... eat it for every meal when I go to maine. Definately not a thick and creamy 'chowder' its more of a class all its own. Must serve with buttered Saltine Crackers and Bread and Butter pickles. Season with extra pepper in your bowl... Can never get enough and don't even have to feel bad about it diet wise :)


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 45.9 g
  • 15%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 641 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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