I married a Florida boy–Mark both craves and cherishes his seafood. So, this Texas beef-eating gal learned to both appreciate and cook a range of crab, shrimp, fish and more.
I’ve had this recipe for a number of years. After being diagnosed with MS eight years ago and choosing to treat it through diet and fitness alone, I’ve converted many of our household favorites to fit the narrow limits of what I can eat, while still tasting absolutely delicious for everyone.
I learned to make my own almond milk, which is much more frothy and rich, by soaking 1 cup of almonds overnight in water, draining the next day, adding to my Vitamix with four cups of water, and blending until completely ground up. I use my nut milk bag to filter and voila, fresh, creamy almond milk. It’s so much better than what I’ve purchased from the store.
Since potatoes are in the Nightshade family, they are off limits for me. I’ve replaced them with turnips for meals.
Part of the diet I follow, Dr. Terry Wahls’ PaleoPlus, incorporates onions, garlic, and mushrooms into our daily meals. I work these delicious veggies in where I can, hence the mushrooms in this chowder recipe. Mark also loves them, so it’s a no-brainer.
We love seafood, butI shop on a budget and only buy what’s available and affordable. When I “make it big” I’ll fill the pot with fresh crab! But for now, I use a blend of seafood mixes, shrimp, and white fish, all wild caught.
I’ve listed all the ingredients below. Feel free to make it “normal”, with real milk, potatoes, and butter, but I think you’ll find the recipe is delicious as listed. It’s a hard one to mess up.
I typically serve this to everyone else with Red Lobster Cheddar Cheese biscuits (you can find the recipe online). I enjoy mine with a few almond flour crackers. It’s a delicious, special meal for the holidays, that is sure to leave everyone content.
3 celery ribs, sliced
10 sliced baby carrots
1 whole onion, diced
1 leek, sliced
4-5 brown mushrooms, sliced
4 medium cloves garlic, chopped
1-2 large turnips, diced
2 Tbsp ghee
1 quart box Chicken Bone Broth/Veggie Broth
1 quart homemade almond milk
1/2 tsp dried parsley (or 1 T fresh, chopped)
1/2 tsp dried thyme
Chopped chives for garnish
1-2 lbs white fish
1 lb raw shrimp, peeled and deveined
8 oz crab or seafood mix
Salt and pepper
2 Tbsp apple cider vinegar
Optional: Uncured Bacon (sugar free, nitrate & nitrite free)
How To Make:
If using bacon, cook until crispy, set aside.
Sauté the vegetables in a soup pot with ghee until tender.
Add in the chicken/veggie broth and simmer for 15 minutes until veggies are tender. Add in the white fish, shrimp, crab (pretty much any seafood), spices and almond milk, cover and heat until just heated through. Add in vinegar to taste. Garnish with chives as you serve.
Serve with Red Lobster Cheddar Cheese Biscuits, Sourdough Bread, etc.
Mary has cherished life-long literary dreams coupled with a passion for ministry, all of which lead her to study English literature and later theology and counseling in seminary. She has been designing artisan jewelry for nine years while homeschooling son Ian and daughter Julianna. After 14 years of ministry in San Diego she and her husband Mark Miller, along with their teenagers and cat, Lord Peter Wimsey relocated to Charlottesville, VA where they enjoy farm life, chickens and all. Mary enjoys off-the-wall humor, gardening, cooking, and curling up with anything penned by Dorothy Sayers, C.S. Lewis, Tolkien, or Jane Austen.