Ultimate Dairy-Free Chunky Seafood Chowder

This is a decadent and delicious winter soup that's excellent for a big day or a comfy weekend night!

One of the best ways in which to thicken your soups so that they ar “creamy” is to use arrowroot powder – my go-to whole has invariably been Bob’s Red Mill.  

And please be happy to use no matter food you wish – I used lobster, crab and prawns.  I left the shells on and grilled the food in some food stock – this solely intense the flavour of the stock in order that after you additional it in with the coconut milk. The food flavor would very shine through – it's therefore sensible you guys!

INGREDIENTS :

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

INSTRUCTIONS :

1. In large sauce pan bring seafood stock to a simmer.
2. Add lobster tails, prawns and crab legs (break up crab legs to they fit).
3. 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

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