It’s time for roasted meats and vegetables, and certainly time for soups and chowders. One of the things I love most about Paleo is the sneaky way we can get basket-loads of vegetables in to each day. This chowder is a great way to do just that. Surprise: it’s thickened by pureeing vegetables!
My kids love parsnips (they’re a little weird). In fact, they ask for the “minty carrots” often. Since we had a few laying around in the fridge along with half a head of cauliflower, some chicken thighs and some bacon leftover from breakfast, this recipe practically wrote itself.
Let this be your go-to Paleo Chicken Chowder recipe this season!
- 2 parsnips, peeled and cubed
- 1 small onion (yellow or white), quartered
- 2 cloves garlic, crushed
- ½ head cauliflower, cut into florets
- 3 cups chicken broth or stock
- 1 can coconut milk
- 1.5 tsp salt
- ½ tsp dried marjoram
- ¼ tsp black pepper
- 2 cups cubed sweet potatoes (not yams!)
- 1.5 pounds boneless, skinless chicken thighs
- Optional (but recommended): two or three slices of chopped cooked bacon and a handful of thinly sliced scallions.
- If you have leftover shredded chicken, say from already cooking one in a crock pot, just add it to the pot once the sweet potatoes have softened to your liking.
- First, start making the chowder base by simmering the parsnips, onion, garlic, and cauliflower in the chicken broth and coconut milk in a large stock pot or Dutch oven.
- Season with the salt, marjoram, and black pepper on medium-high until for tender, about 20 to 30 minutes.
- Working in batches, if necessary, puree the cooked vegetables and broth in a large capacity blenderorfood processor. An immersion blender works great here too!
- Return the chowder to the pot and submerge the chicken thighs.
- Add the cubed (white) sweet potato as well and stir to combine.
- Cover and simmer on low heat for about 45 minutes or until the chicken is easy to shred.
- Stir in the optional chopped bacon before serving. *I like to stir the bacon in later so that it stays a little crispy. The texture is very welcome in this creamy chowder.
- Top with the thinly sliced scallions (or green onions) and serve hot.
A few items that you’ll need to prep the chowder base:
Because the key to getting the chowder base creamy lies in pureeing the vegetables, be sure to have a tool that will get the job done: a food processor, high-capacity/speed blender, or an immersion blender are the best for the job. Also, I’d be amiss to not recommend a good quality enameled Dutch oven. They’re just… everything.