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Oct 29

Delicious Paleo Abalone Chowder Recipe

Holy cow, I amazed myself last night. To give you a quick backstory, I’ve been trying out a really strict diet in an attempt to help my stomach issues (Read more about it here). The basic guidelines are to go strict paleo, then cut out other things like nuts, seeds, eggs, etc. It’s been working GREAT so I’m fairly well committed to it.

Anyway, Saturday Jake brought home a few BIG abalone and I immediately had a craving for chowder…which has tons of ingredients in it that I’m not supposed to eat, like milk, crackers, etc. So we decided to get a little creative and adapt the standard abalone chowder recipe to fit my new diet, because I’ll be damned if I’m going without my abalone chowder!

So, for those of you who are not on strict diets or who are carb/dairy-aholics, just try this. I was skeptical of our concoction at first but it was so good I ate until I was bursting! Keep an open mind about our substitutions and you will not be disappointed. Jake ate three full bowls!

I’ll be making more tonight. =)

Ingredients:

1 large abalone
4 cups water
3 celery root (skinned and cubed)
1 large yellow onion (chopped)
1 tbsp fresh parsley (chopped)
3 tbsp coconut oil (divided)
broth (I used bone broth, but you can do chicken or even just water) as needed
2 cups full fat canned coconut milk
1 tsp salt
salt, pepper, garlic powder to taste

Instructions: 

1. Clean the abalone and pound whole until tenderized
2. Place abalone in a stockpot with the 4 cups water and the 1 tsp salt, cover and simmer until tender- about 1 hour
3. When abalone is almost done simmering, place 1 tbsp coconut oil in a small pan and cook onion until translucent
4. Remove abalone from stockpot and chop into chowder-sized pieces (small cubes) and return to stockpot
5. Add cubed celery root, parsley and onion to stockpot, cover and simmer again for about 40 minutes (more or less depending on how cooked you like your veggies).
6. Add water or broth as needed to stockpot.
7. Remove lid and turn heat down so it’s no longer simmering but still warm. Add 2 tbsp coconut oil and 2 cups coconut milk. Stir.
8. Add pepper, salt and garlic powder to taste (I went pretty heavy on all 3)
9. Enjoy!!

 

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