This is the first time I have subbed parsnips for potatoes in a chowder, and I have to say that you can’t even tell. Both are root veggies and have similar textures, so why not?! This recipe takes some prep time but it is sooo worth it in the end!
- 16 ounces lump crab meat
- 5 thick pieces of bacon, uncured and nitrate-free, chopped in 1/2 inch slices
- 6 cups broth of your choice (I used homemade chicken broth)
- 1 pound parsnips, peeled and diced
- 4 celery stalks, chopped
- 1 small bell pepper (color of choice), seeded & diced
- 1/2 red onion, diced
- 2-4 cloves of garlic, minced
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Sriracha (or preferred hot sauce)
- 1 tablespoon fresh thyme leaves
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot powder
- 3 tablespoons cooking sherry
- 1 fresh bay leaf
- 8 ounces organic heavy cream (optional)
- In a heavy-bottomed pot, cook 3 cups of the broth, 1/2 of the parsnips, and the garlic cloves on medium until parsnips are fork-tender. Either use an immersion blender or regular blender to puree.
- Add remaining broth, remaining parsnips, celery, Sriracha, Old Bay, thyme, and bay leaf on medium heat. Simmer.
- In a skillet cook bacon until almost crispy. Set bacon aside on a paper towel-lined plate. Remove all but about a tablespoon of the bacon grease from the skillet. Add onion and bell pepper to skillet and cook until onions are translucent. Transfer a small ladle of chicken broth from the simmering pot to the skillet. Whisk in the coconut flour and arrowroot. Stir all together, making sure to scrape all of the bits from the pan (there is great flavor here). Transfer mixture to your simmering pot.
- Add crab, bacon, and optional cream. Simmer on low for 30 minutes. Add sherry. Remove bay leaf.