Creamy Fish & Seafood Chowder (AIP, Paleo, Dairy-Free)
- Yield: 8-10 1x
Ingredients
Units
Scale
- 8 oz. bacon, diced
- 2 tablespoons coconut oil (or fat of choice)
- 1 1/2 cups diced carrots (about 2-3)
- 1 1/2 cups diced celery (about 2-3 stalks)
- 1 onion, peeled and diced
- 1 large garlic clove, minced (or 2 small)
- 3 /2 – 4 cups peeled and diced rutabaga
- 3 1/2 – 4 cups peeled and diced white sweet potato (I like Japanese variety but any will do)
- 2 teaspoons salt
- 8 oz. container of Crown Prince Clam Juice
- 3 1/2 cups fish or chicken broth
- 1 lb. shrimp, cleaned and left whole if small or chopped if large
- 1 lb. cod fillet, chopped into bite-sized pieces
- 1/2 lb. baby scallops (see Note below)
- chopped parsley, optional
Instructions
- Heat a large dutch oven on medium heat. When hot, add diced bacon. Continue to stir and cook until crisp. Remove to paper towel-lined plate and set aside.
- Remove all but 2 Tablespoons of bacon grease from pan and discard or set aside for another use.
- Add coconut oil and carrot, celery, and onion and stir. Continue to cook until just softened.
- Add minced garlic and stir for 30 seconds, or until fragrant.
- Add diced rutabaga and sweet potatoes and stir, cooking 3-5 minutes.
- Add salt, clam juice, and fish or chicken broth and stir well. Cover the pot and cook until root veggies are tender.
- Carefully remove about 4 cups of the chowder to a blender. Blend until smooth and add back to the pot. Stir well.
- Add shrimp, cod, and scallops and stir well. Cook another 5-7 minutes, depending on size of seafood chunks.
- Stir in bacon and chopped parsley, if desired.
- NOTE: Feel free to adjust the seafood in this dish. You may leave out the scallops and increase the shrimp to 1 1/2 lbs., or substitute scallops for chopped calamari or clams.