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Creamy Coconut Seafood Chowder

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients
  

  • 2 tablespoons coconut oil
  • 2 large shallots chopped
  • 1 small onion chopped
  • 1 clove garlic minced
  • 1 tablespoon fresh thyme
  • 2 large stalks celery chopped
  • 3 cups cauliflower florets
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons arrowroot flour
  • 4 cups full fat unsweetened coconut milk
  • 1/2 pound firm fleshed white fish cubed
  • 1/2 pound raw clams
  • 2 cups low sodium chicken broth
  • 1/4 cup chopped parsley

Instructions
 

  • In a large pot, heat the coconut oil. To the oil, add the shallots, onion and garlic. Cook for 5 minutes, until the veggies start to soften.
  • To the veggie mixture, add the remaining ingredients and stir. Cover pot and reduce heat to low.
  • Simmer for 35 minutes, until the seafood is cooked through and vegetables are tender. Serve warm.

Notes

SERVING SUGGESTION: Mixed leafy green salad with Leanne’s Basic Vinaigrette.
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