Seafood and fish are so nutritious and packed with Omega 3. Chowder is great as a meal on it’s own, or as a starter in a small serving size. With fish and seafood, it’s especially important to use really good quality ingredients. Rather than farmed fish, try to get wild/ line caught fish. Or perhaps it’s time to go fishing?!
This is my version of seafood chowder, but it’s so easy to adapt and I would recommend basing it around whatever fish and seafood you have locally, that it of the best quality you can find.
Paleo Seafood Chowder
Packed with Omega 3 and bursting with flavour, this Paleo Seafood Chowder is a hearty meal on its own or a perfect starter. Using high-quality, wild-caught seafood ensures the best taste and nutritional value. Adapt this recipe to whatever local fish and seafood you have available for a delicious and nutritious chowder.
Servings: 4 Serves
Calories: 350kcal
Cost: $40
Equipment
- Large Pot
- Knife
- Chopping Board
Ingredients
- 1 tablespoon coconut oil
- 1 white onion diced
- Approx 16 rashers of bacon thinly sliced
- 1 leek diced
- 1 small sweet potato diced into chunks
- 2 cloves of garlic crushed
- ½ litre 1 pint of stock (homemade chicken, vegetable, or fish stock)
- ½ litre 1 pint of coconut milk
- 150 g 5 oz barramundi
- 100 g 3.5 oz salmon
- 150 g 5 oz smoked haddock
- 150 g 5 oz fresh prawns
- 15 clams
- 15 mussels
- 1 bay leaf
- 2 sprigs of fresh thyme
- 1 lemon
- Fresh parsley to serve
- Sea salt and black pepper to taste
Instructions
- Sauté the Onions: In a large pot, melt the coconut oil and sauté the onions until they become translucent. Add in the bacon and stir until it cooks thoroughly.
- Add Vegetables: Add in the leek and garlic and keep stirring.
- Add Stock and Sweet Potatoes: Pour in the stock and add the sweet potatoes, thyme, and bay leaf. Cook for about 40 – 50 minutes, until the sweet potatoes are soft. Remove the bay leaf and thyme.
- Add Coconut Milk and Seafood: Add in the coconut milk, chopped fish, and seafood. Cook for another 5-10 minutes.
- Season and Serve: Season to taste with sea salt and black pepper. Add a squeeze of fresh lemon and top with the parsley. Serve immediately.
Notes
- Use the freshest, highest quality wild-caught seafood you can find for the best flavour and nutritional benefits.
- Adjust the types and quantities of fish and seafood based on local availability.
- Serve with a side of fresh greens or paleo-friendly bread for a complete meal.
What do you make with seafood? Which fish and seafood have you found it is easiest to obtain un-farmed?
 |
 |
 |
This has got me wondering exactly where the fish I buy comes from. Thinking about it I have no idea if it is fish farmed.
I think in the future I'll try to make sure it's freshly caught, I might try the fish market.
The fish market can be a great place to start
Just made this, using pollock, prawns and mussels. Used a lot fewer than 16 rashers of bacon though. It was absolutely delicious and I will definitely make it regularly from now on.
I'm assuming when you say “sweet potato” you are talking about Kumera? Americans have something else they call sweet potatoes.
What bacon do you use? I'm in Brissie and finding it hard to find bacon that hasn't got sugar listed as an ingredient, even the bacon from my organic butcher! Or would you still use that given it's tiny amount?
Ps. New to your site, love it 🙂
Going to make this tonight to sooth this horrid cold I have!!
Plus I have beautiful fresh fish from the market & this recipe sounds like heaven!!
I'm from Maine, USA where we know chowdah. And this is delicious. Thanks!
This recipe was a huge hit. My boyfriend is allergic to Vitamin A Palmitate and our local store only had coconut milk with it in it. I instead purchased coconut cream, diluted it with water, and only used half a cup. For the seafood, I had a pound of shrimp and a few small filets of cod on hand. I used the shrimp shells to make a quicks stock and mixed it with my homemade chicken stock. Such an elegant and easy dish!
Made this tonight and it was awesome. I put Alaskan Cod in it. YUMMY
Amazing but with the coconut milk it wasn't at all creamy. I added coconut cream at the end.
Maybe these products are different in Australia
But so tasty I also added baby Brussel sprouts