This seafood chowder is so easy to make and is full of gut healing ingredients. My husband is from New England and I’ve had my fair share of seafood chowder. What is there not to love about the warm creamy goodness? Well other than the cream… which doesn’t alway sit with me so well.
Fear not, coconut milk to the rescue! I honestly prefer this lighten up version, it doesn’t make you feel bloated and it really works better in my opinion with fish. I also love that you can switch up the fish or just use whatever you have on hand to make this.
WHAT IS SEAFOOD CHOWDER?
Traditionally seafood chowder is made with cream or milk and thickened with crackers or roux. You might be wondering how is this soup not only paleo but also AIP. I got your back!
HOW IS THIS SEAFOOD CHOWDER AIP FRIENDLY?
This recipe calls for coconut milk instead of cream or milk. Like I said earlier I think it tastes better than using dairy! Fish is a delicate meat therefor it makes sense to pair it with delicate ingredients. I find cream and dairy to be quite heavy. Coconut milk on the other hand is much easier to digest and lightens up this chowder.
But what about the crackers? How do I thicken up the soup? Here is where sweet potatoes come in. They add a nice thick texture to the soup and are AIP friendly.
In addition the base of the soup is made with bone broth which is one of the most gut healing ingredients out there. I recommend using either duck or chicken broth for this seafood chowder so that the flavor is not too overpowering.
With the combination of the fiber and antioxidants in the sweet potatoes, the super rich collagen in the bone broth, and the high ratio of omega-3 fatty acids in the fish, this seafood chowder is basically an explosion of healthy nutrients for your body!
WHAT KIND OF FISH CAN I USE?
You will want to use a firm white fish that will not break down in the soup. I often use cod, halibut, and salmon. Stay away from oily fish like tuna or delicate fish such as sole. You could also add shrimp, scallops or clams if you’d like.
I recommend cutting the fish into about one inch bites before cooking it so that each piece soaks up all of the flavors. It’s great to mix the fish up but to be honest sometimes I only have one type of fish on hand and that’s fine too!
Seafood Chowder (AIP, Paleo)
Ingredients
- 1 tbsp coconut oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 4 ribs celery, diced
- 4 carrots, diced
- 1 medium sweet potato, diced
- 3 tbsp fresh thyme, chopped
- 1 bay leaf
- 1.5 lbs cod, halibut, salmon, chopped into one inch chunks
- 1 cup full fat coconut milk
- 3 cups bone broth
Instructions
- Heat the coconut oil in a stock pot over medium heat. Add the garlic, onions, celery, carrots, and sweet potato. Cook for about 10 minutes until vegetables are soft.
- Add the thyme, bay leaf, and bone broth. Add the fish and cook for another 8-10 minutes until the fish is cooked through.
- Stir in coconut milk and season with salt and pepper.
- Remove bay leaf and serve. Top with fresh thyme. Enjoy!
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