I am not a huge soup person, but this soup is really good! The recipe is from our Everyday Paleo Family Cookbook by Sarah Fragoso.
No pics, but here’s the recipe:
Scrumptious Seafood Chowder:
- 2 tbsp coconut oil
- 1 med onion
- 8 bacon strips, chopped (optional, but why not???)
- 6 celery stalks, diced
- 5 cups sweet potatoes, peeled and cubed
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups chicken broth
- 2/3 cup clam juice
- salt and pepper to taste
- 1 (10 oz) can clams, without juice
- 1 bay leaf
- 1 lb. shrimp, deveined with shells and tails removed
- handful of minced fresh parsley for garnish
In a large soup pot, sauté the onion in coconut oil over medium heat for 4-5 minutes. Add the diced bacon and cook until the bacon is crisp, stirring often. Add the celery and sweet potatoes and sauté for another 4-5 minutes. Add the coconut milk, chicken broth, clam juice, and black pepper and bring to a simmer. Add the bay leaf and let the soup simmer 20-30 minutes or until the potatoes are soft.
Using a potato masher, gently mash the cooked sweet potatoes to help thicken the chowder, making sure to still leave some of the potatoes chunky. Add the shrimp to the chowder and cook for 5 minutes or until shrimp are pink and tender.
While the shrimp are cooking, drain the clams and chop them into small pieces; add them to the chowder, and stir just until they are warm. Serve the soup immediately, topped with fresh parsley if desired.