Jack's Fish Chowder

My husband, Jack, is dairy-free. Since we're not going home this Christmas, my mom sent me the fish chowder recipe that she makes every year. But I'm facing a big dilemma. How can a chowder be made without any cream? Or milk? Or butter? So I'm going ahead with a clear-broth version of this recipe and I'm using my old trick of pureeing some of the potatoes to give it a creamy texture. Wish me luck! Ingredients: 1 1/2 lb cod fillets 1/2 lb bacon 7 medium potatoes, cubed 1/2 tsp salt 1/2 cup onion, chopped 1/2 cup celery, diced 1/2 cup carrots, diced 3 cups unsalted vegetable stock Olive oil Directions: 1. Cook the bacon till crisp. Set aside. Pour bacon grease into large Dutch oven. 2. Reserving 3 potatoes, add vegetables, salt, and pepper. If desired, 2 cloves of crushed garlic may be added. Cook till vegetables are almost soft. If necessary, add some extra olive oil to keep from sticking. 3. Meanwhile, boil the remaining three potatoes until tender. Drain and puree; set aside. 4. Add cod; stir frequently until cod is cooked. Stir in the vegetable stock and potato puree. Cook another thirty minutes on low heat. Dish servings into a flat bowl. Top with crumbled bacon and oyster crackers.