Cape Cod Chowder (AIP)

I told Tim we would have baked cod for supper, and he was cool with that.  But, later on, I was wishing for cod in a different form: chowder!  The days are getting cooler and a hot bowl of chowder sounded like it would hit the spot.  It did!  So, I am going to share my recipe with you.  I just threw whatever sounded good in the pot and my whole family begged for more.  Tim commented (with obvious relief) that it didn’t taste fishy.

This soup could be used as a base for any other cream soup – you could add mushrooms, chicken, carrots, celery, etc.  It is nutritious, calming, and smoothly delicious … in contrast to the tempestuously beautiful place for which it was named.  I love the rugged elegance of Cape Cod and treasure a jar full of shells we collected when we were there.

There is enough here for two meals for four people (two grownups and two kids).  Enjoy!

Ingredients

1 bag frozen cauliflower

1/2 large onion, chopped into small chunks

2 TBSP bacon lard

2 cod fillets (barely thawed)

1 cup chicken broth

6 cups filtered water

1 bay leaf

2 pickled asparagus (or other pickled vegetable) chopped into small pieces (optional)

3/4 cup coconut milk

salt to taste

4 slices of bacon, cooked

green onions, chopped

 

Directions

1.) Warm medium-large sized pot on the stove and melt the lard.

2.) Add the cauliflower and chopped onion.  Stir every once in awhile until turning golden brown.

3.) Cut the cod into small chunks with kitchen shears and add to the pot, stirring for about one minute.

4.) Pour in the chicken broth, 6 cups water, chopped asparagus (or other flavor of) pickles, and the bay leaf.  Cover and simmer for at least 15 minutes.

5.) Add the coconut milk and salt.  Beat with immersion blender (or pour in blender) until almost pulverized (just a few remaining chunks).

6.) When warmed through again, ladle into bowls and top with chopped green onion and bacon bits.

7.) Remember to add the love and serve!  Enjoy.

2 thoughts on “Cape Cod Chowder (AIP)

  1. Thank you for your interest, Cheryl! I thought the pickle would add a little zing to cut through the richness of the soup. Cultured veggies are also good for digestion. Besides, I’m known for adding at least one strange ingredient – then my family has fun guessing what it is at the dinner table. 🙂 I hope you enjoy the soup!

    Like

What you think is important to me. What's on your mind?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s