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 oz lump crab meat
5 thick pieces of bacon, uncured, apple-smoked
6 cups broth of your choice (I used homemade chicken broth)
1 lb parsnips, peeled and diced
4 celery stalks, chopped
1 small bell pepper (color of choice), diced
1/2 red onion, diced
2 cloves of garlic
1T Old Bay Seasoning
1 tsp Sriracha
1T fresh thyme
2T coconut flour
1T arrowroot powder
3T cooking sherry
1 fresh bay leaf
8 oz organic whipping cream
In a medium 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. Set aside.
In a separate pot, cook remaining broth, remaining parsnips, celery, bell pepper, Sriracha, Old Bay, thyme and bay leaf on medium heat. Let simmer on medium-low heat.
Chop bacon into 1/2 inch slices. Cook in a skillet 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 to skillet. Transfer a 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.
Transfer pureed mixture to your simmering pot. Stir. Add cream, crab, and bacon. Simmer on low for 30 minutes. Add sherry. Remove bay leaf.