Apr 11

Update to my Abalone Chowder Recipe

Due to a lack of ingredients (and an adventurous mood) I made some changes to my Original Paleo Abalone Chowder recipe.

We have a ton of kale growing in the backyard right now and I had zero celeriac in the cupboard when it came time to cook so I made some appropriate substitutions/additions. I think it came out EVEN BETTER!

Abalone Chowder 2.0 w/ a side of sautéed swiss chard.

Abalone Chowder Version 2.0 (Sorry, been working on a lot of software lately at work…)


1 large abalone
4 cups water
4 medium sweet potatoes
1 large yellow onion (chopped)
1 large bunch fresh kale
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


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. When abalone is tender, remove from stockpot and chop into chowder-sized pieces (small cubes) and return to stockpot
5. Add cubed sweet potatoes, 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. When chowder is nearly ready add kale, stir to distribute and recover until kale softens.
7. When kale is cooked, 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!!


  1. Jonathan Arnold

    Looks amazing and so simple. I live in south Florida and have never tasted abalone. Is the taste and texture similar to clams? Thanks for sharing!

  2. admin

    Hi Jonathan,
    The closest approximation on the East Coast would be Conch, though you can’t take those in FL either. They’re pretty mild and tend to take on the flavor of whatever you cook, but they can be tough so have to be tenderized and cooked thoroughly.

    I think this is my favorite recipe for abalone to date, but there are many- fried, grilled, ceviche (okay…maybe that’s my favorite). I’ll try and post more as the season progresses, but you’ll have to head out to CA at some point and try it!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

25 + = 32