There are only a few more things that you need to add to the chowder, and those are the liquids and spices. Start with the coconut milk, and then the vegetable broth. “In place of the coconut milk, any form of dairy-free milk can be used, however some varieties may be less creamy than others,” MacLean shares. “I would substitute with a nut milk like almond or cashew milk to try and retain the same creamy texture that the coconut milk gives.”
Next, sprinkle in your celery salt and smoked paprika. Stir everything together to combine the ingredients.Turn the heat up and bring the chowder to a boil. Once you see bubbles reach the surface, you can turn the heat down to a simmer. Let the mixture simmer for 10 to 15 minutes, until the potatoes are tender.