I am obsessed with this soup.
Winter in LA is virtually non-existent but sometimes (not nearly enough) the temperature drops, the winds pick up and the rain begins to fall, just enough to warrant soup night. Sure, you can go for the standards- boring ol’ chicken noodle, plain tomato soup, or canned New England Clam Chowder. OR you can try this truly delish’ light and flavourful seafood chowder that is both healthy and tasty.
Here’s how we do it:
1 Can of Light Coconut Milk
1 Can of Chopped Clams- KEEP THE JUICE
I Litre of Vegetable Stock
1 Small Sized Leek
3 Stalks of Celery- Chopped
(3 Carrots– Chopped and totally optional. I’m not a fan so I skip this one)
1 small head of Cauliflower- Chopped into small florets
3 Strips of Bacon- More if you want, Chopped
Small Salmon Fillet, cut into pieces. Seafood here is completely up to you. Other fishes, shrimp, scallops, crab work too. The world’s your “oyster” here.
Sprig of Thyme
Salt and Pepper
*Feel free to add whatever other vegetables you might want- peas and corn are nice additions. Traditionally chowders are made with potatoes and while this starch is sometimes off, sometimes on the list of paleo eats, I’ve opted to use cauliflower instead.
The Good Part:
Because the bacon will naturally grease the bottom of the pan, I don’t add any other oils. Begin with the chopped bacon and leeks, stirring until the whites of the onion become translucent. Toss in your sprig of thyme.
With your third arm, chop the celery and add to the pot. Stir all and until fragrant and then add the cauliflower. Once everything begins to soften, throw in the coconut milk, the vegetable stock and the juice from the clams can. Bring to a boil and let everything begin to meld into one thick base. The cauliflower can be mashed down if you prefer a thicker consistency but this recipe is based on the broth based Rhode Island Chowder.
Once your pot is roiling, lower to simmer, add your clams and seafood, season to taste with salt and pepper and let alone on low until you’re ready to serve. Voila!