GF DF Seafood Chowder

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Step 1

Steam cauliflower. Once cooked blend in Vitamix with 1 cup of the stock.

Step 2

In a large Dutch oven over medium heat, add bacon, butter, oil and onion and sauté until both bacon and onion start to bown (about 5 minutes).

Step 3

Add sweet potato and cook for 5 minutes.

Step 4

Add celery and carrots and cook another 3 minutes.

Step 5

Add garlic, anchovies and bay leaf and stir through to cook for 30 seconds.

Step 6

Add broth, cauliflower puree, broccoli, zucchini, corn, all herbs, capers and tomato paste and stir thoroughly.

Step 7

In a separate pan, lightly pan fry raw seafood (1-2 minutes on each side).

Step 8

Add all seafood to Dutch oven and stir through. Simmer for 15 minutes.

Step 9

Stir through cream cheese until melted, add spinach and cream and stir until thoroughly mixed.

Step 10

Remove from heat. Remove bay leaves, add lemon juice, stir through and serve.

Step 11

NOTES: Sub: 1 or both onions for leeks. Sub: 1 tin chopped tomato for tomato paste for a more rustic chowder. Sub: generous pinch of saffron threads for tarragon, paprika and basil). Add: 1 Tbsp Worcestershire Sauce if desired. Add: 1/2 tsp Chipotle powder for more bite. Add: in mussels (3-4 p/p) and/or clams (6-8 p/p).