Keto Dinner | Ultimate Dairy-Free Chunky Seafood Chowder

One of the easiest ways to thicken your soups so they are “creamy” is to use arrowroot powder – my go-to brand has always been Bob’s Red Mill.  It works like a dream every time. This recipe was inspired by my Dairy-Free Clam Chowder, which also used Bob’s Red Mill arrowroot powder to create that dreamy thickness every chowder should have 

And please feel free to use whatever seafood you want – I used lobster, crab and prawns.  I left the shells on and cooked the seafood in some seafood stock – this only intensified the flavor of the stock so that when you added it in with the coconut milk, etc. the seafood flavor would really shine through – it is SO good you guys!  I am picturing you making this on Valentine’s Day, a cozy winter weekend or any other special occasion!  It’s so perfect! Enjoy!

It’s the dead of winter here in CA which means weather below 70 degrees & RAIN!  Can you believe it!?  Haha- jokes aside- it does get pretty dang chilly here at night, especially for California standards.

But with a new baby on our hands, we’ve been keeping the house closed up tight (for the most part) and nice and cozy.  We’re usually windows open year round kind of people, especially my husband, so a warm house is a change for us!

Ultimate Dairy-Free Chunky Seafood Chowder

Ingredients:

• 4 Tablespoons vegan butter (or olive oil or ghee)
• 2 Tablespoons Bob’s Red Mill Arrowroot Powder
• 1 can full fat coconut milk, blended
• 2 Teaspoons salt
• 1/4 Teaspoon ground black pepper
• 1 small sweet yellow onion, diced
• 2 medium russet potatoes, cut into 1/4 inch cubes
• 1 Tablespoon minced garlic
• 4 cups seafood stock
• 2–3 small lobster tails
• 1–2 clusters of crab legs
• 1/2 lb large shrimp/prawns (use up to a pound, depending upon how chunky you want it)
• 2 celery stalks, sliced

Instructions:

1. First, In large sauce pan bring seafood stock to a simmer.
2. Second, Add lobster tails, prawns and crab legs (break up crab legs to they fit).
3. Next, Cover and let simmer approx. 8-10 minutes.
4. Carefully remove seafood and place on plate or cookie tray to allow them to cool.
5. Pour broth through cheesecloth to remove any of the “seafood grit.”
6. Place strained broth back in saucepan, but do not place on heat.
7. Once seafood is cool enough, remove meat from shells and cut into bite-sized pieces.
8. Set aside broth and seafood.
9. In another large saucepan, melt 2 Tablespoons ghee.
10. Add garlic and sauté on medium heat until fragrant, about 1 minute.
11. Add celery and onion and sauté until onion reduces, about 4-5 minutes.
12. Add potatoes and another Tablespoon of ghee.
13. Continually stir on medium-high heat for 4-5 minutes, allowing potatoes to cook slightly.
14. Add the last Tablespoon of ghee and allow it to melt.
15. Add arrowroot powder and mix to allow it to coat ingredients.
16. Slowly add seafood broth, stirring after every pour and scraping any bits off the bottom.
17. Bring to a simmer, stirring fairly continuously.
18. Then add can of coconut milk, stir.
19. Add seafood back into soup, along with salt and pepper.
20. Stir and then taste – add additional salt or pepper as desired.

Notes:

• You can really use any seafood you want – you could use bay scallops, fish, etc.
• If you are concerned with Whole30/Paleo and are able to use ghee, that is what I would recommend – but vegan butter or olive oil work perfectly as well!

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