Tonight we had a seafood chowder for dinner, and it was gluten-free, dairy-free, AIP-friendly and Paleo….
How is that possible? Doesn’t chowder contain potatoes and other non-paleo, non-AIP ingredients? And aren’t most chowders thickened with flour and laced with dairy products?
Well I managed it with some sneaky substitutions, and while this chowder does taste a little sweeter than most (thanks to the white sweet potatoes I used), it still has a delicious savoriness about it thanks to all the seafood and the fish broth. It also has a wonderful creamy texture.
Seriously, this is one kick-ass chowder!
I made this for dinner and served it with my plantain muffins (can we say carb overload here?), but it would be equally good for lunch. Next time, I might give the muffins a miss and serve it with a green salad for a less carby, lighter option. But even so, I was really happy with the results
You can use any seafood you want as long as you keep the amounts the same – in this chowder I used a frozen seafood mixture that contained clams, mussels and scallops (aprox 1lb worth) along with 8oz of cod fillet. But feel free to use all clams to make a clam chowder, all crabmeat to make a crab chowder or whatever floats your boat…. this is a very forgiving recipe and you can add whatever protein ingredient you like the most.
- 2 tbsp coconut oil or fat of choice (this would be awesome made with bacon fat!)
- 1 diced onion
- 1 stick of celery – diced
- 2 carrots – peeled and diced (aprox 1 cup)
- 1 cup rutabaga (diced)
- 4 cups of white sweet potato – divided into 2 (you could probably use an orange sweet potato in this but it would affect the colour)
- 1 cup fish bone broth (I also added the juices that had collected in the packet of my seafood mixture)
- 2 cans of coconut milk – reserve half a can to blend the sweet potatoes
- 2 bay leaves
- 1 tsp dried thyme
- sea salt
- 1.5lb mixed seafood of choice (I used a frozen seafood mix that contained clams, mussels and scallops along with some diced cod)
- 1 bunch of green onions chopped
- chopped parsley to garnish
First up you are going to heat your coconut oil or other fat in a large pan over a low heat. Add the onion, celery, carrot and rutabaga and sautee for 10 minutes until tender.
Add 2 cups of the diced sweet potato along with the fish broth (if you have no fish broth substitute chicken broth along with a dash of fish sauce) and 1.5 cans of coconut milk.
Toss in the bay leaves and thyme and season to taste with sea salt.
Simmer over a low heat.
Add the remaining sweet potatoes to a separate pan and cover with water. Simmer until tender.
Drain the sweet potatoes in the water and place in a blender with the reserved coconut milk. Blend until smooth and creamy.
Pour the contents of the blender into the soup and bring back to a simmer.
Add the chopped green onions and the seafood and simmer until cooked through – no more than 2 minutes if your seafood is cooked (you are just reheating it in the soup) and no more than 5 minutes if the seafood is raw – we do not want overcooked tough seafood here folks!
Serve at once garnished with chopped parsley.
As I mentioned earlier I served it with plantain muffins but tbh, they were gilding the lily – the chowder was satisfying enough by itself. The plantain muffins also contain whole eggs and are therefore a stage 2 reintroduction recipe.
Shared at Gluten Free Wednesday 4-23-14
Shared at Simple Meals Friday #28
Shared at Wellness Wednesday
Shared at Five Friday Finds