Creamy Fish & Seafood Chowder (AIP, Paleo, Dairy-Free)

5 from 5 reviews


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 1/24 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


  1. 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.
  2. Remove all but 2 Tablespoons of bacon grease from pan and discard or set aside for another use.
  3. Add coconut oil and carrot, celery, and onion and stir. Continue to cook until just softened.
  4. Add minced garlic and stir for 30 seconds, or until fragrant.
  5. Add diced rutabaga and sweet potatoes and stir, cooking 3-5 minutes.
  6. Add salt, clam juice, and fish or chicken broth and stir well. Cover the pot and cook until root veggies are tender.
  7. Carefully remove about 4 cups of the chowder to a blender. Blend until smooth and add back to the pot. Stir well.
  8. Add shrimp, cod, and scallops and stir well. Cook another 5-7 minutes, depending on size of seafood chunks.
  9. Stir in bacon and chopped parsley, if desired.
  10. 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.