Total Steps
19
Ingredients
17
Tools Needed
6
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From Jessica's KitchenIngredients
- 2 teaspoons crushed black pepper
- 2 cups frozen corn
- 1 1/2 cups coconut milk
- 1 teaspoon dairy free, soy free butter spread
- 1 1/2 tablespoons chili paste
- 5-6 medium carrots (about 4 cups), peeled and thinly sliced into rounds
- 5-6 cloves garlic, minced
- 1 stalk celery, thinly sliced
- 1 large red onion, peeled, halved, thinly sliced
- 1/2 pound bacon (about 7 slices), sliced, or pancetta
- 1 tablespoon dried thyme
- 2 tablespoons coconut oil
- 1 pound parsnips (about 6 medium), peeled, chopped into 1/2-inch cubes
- 2 pounds clams, shucked and in its juice
- 1 teaspoon kosher salt
- Italian flat leaf parsley(optional)
- GF, DF Sourdough bread, sliced, toasted(optional)
Instructions
Step 1
In a large stock pot, bring about 5 cups of water to a boil and cook the parsnips until slightly softened, 5 to 7 minutes.
Step 2
When ready, remove the parsnips with a slotted spoon, but do not drain off the water. Transfer to a bowl. Set aside.
Step 3
Turn heat down to simmer and cover with lid.
Step 4
In the meantime, begin to prepare the other ingredients.
Step 5
While the parsnips are boiling. Heat a heavy-bottomed sauté pan, set over over medium heat.
Step 6
Add coconut oil.
Step 7
When hot (throw in a piece to see if it sizzles) add the bacon to the oil and thyme and cook, stirring often, about 5 minutes, making sure not to burn the bacon.
Step 8
Add the red onion, celery and garlic, and cook, stirring often, until the vegetables are translucent, 4 to 5 minutes.
Step 9
Add the carrots and chili paste, stir often, and cook until the carrots soften slightly, 3 to 4 minutes and all the chili paste is blended.
Step 10
Note: This allows the flavor of the chili paste to coat all the ingredients before being diluted by the liquid.
Step 11
Add the parsnips and transfer most of the parsnip water (or all if you can fit it into your skillet, mine couldn’t, I left about a cup in the pot) and stir to combine well.
Step 12
The liquid will turn a light red hue.
Step 13
Transfer to the simmering pot (with any remaining parsnip water, if some).
Step 14
Add the shucked clams and it’s juice and raise the heat to medium.
Step 15
Add the coconut milk, non dairy butter spread, and corn to the pot.
Step 16
Bring chowder to a boil.
Step 17
When it comes to a boil, reduce heat to simmer for 5-10 minutes.
Step 18
Ladle individual servings into large soup bowls.
Step 19
Garnish with parsley (optional).