Thursday, January 7, 2016

Seafood Chowder (AIP, Paleo, Whole 30)

There is nothing more comforting than a big bowl of seafood chowder. There are a lot of fantastic recipes out there for AIP chowder, and I highly recommend you check them out too. This was simply my version, based on what goodies I found in my kitchen. I tend to prefer a not so thick chowder, but you might. If you would like to make this a little more thick, I recommend reserving some of the cooked potatoes and blend them separately, then add them back to the chowder.

Seafood Chowder


  • 4 tablespoons lard
  • 2 tablespoons extra virgin olive oil
  • 2 shallots, sliced
  • 1 large carrot, diced
  • 3 celery stalks, chopped
  • 4 oz mushrooms, sliced
  • 1/2 cup white wine*
  • 1 medium white sweet potato, diced
  • 2 cubs bone broth
  • 1 can coconut milk
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoons dried basil
  • 1/2 teaspoon sea salt
  • 1 tablespoon cassava flour + 1 tablespoon of water, whisked together
  • 1.5 mixed raw seafood, I used 1 lb of shrimp and 8oz of mussel meat

*use bone broth instead of white wine for Whole30 compliance.


  1. In a large stock pot, heat oil and lard over medium heat.
  2. Once oil is warm, add shallots and cook for 2 minutes.
  3. Add carrots, celery, and mushrooms and cook for another 4 minutes.
  4. Pour in white wine, and let cook for about 3 minutes, until it starts to reduce.
  5. Now add  sweet potatoes, bone broth, coconut milk, and herbs to pot. Allow to simmer for 20 minutes to allow flavors come together and potatoes to cook.
  6. Whisk in cassava flour/water mix.
  7. Add seafood to pot and cook for about 10-15 minutes, or until it is cooked.
  8. Serve and enjoy.

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