Crab Chowder
Crab Chowder is loaded with crab, corn, and gluten-free gnocchi. Creamy chowder that makes a hearty meal, perfect for chilly fall and winter nights. Gluten free, dairy free, soy free, and ready in 25 minutes.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Servings: 4
Author: Amy Stafford
- 3 strips uncured bacon cooked an diced
- 1 teaspoon coconut oil
- 1 large leek trimmed and diced {about 1 1/2 cup}
- 2 celery stalks diced {about 1 cup}
- 1 jalapeno pepper seeded and diced
- 1 large garlic clove minced {about 1 tablespoon}
- 3 tablespoons arrowroot flour
- 1 tablespoon old bay seasoning
- 2 cups low sodium chicken broth
- 1 cup coconut cream
- 1 cup unsweetened coconut milk
- 1-8 oz. package gluten free gnocchi.
- 12 oz. canned lump crabmeat
- 1 cup frozen organic corn set out to thaw
- 1/4 teaspoon black pepper
- Cilantro torn for topping individual soup
In a dutch oven or large pot add coconut oil and melt over medium heat. Add leeks, celery, jalapeno and garlic. Cook stirring until vegetable soften, about 3 minutes
Slowly whisk in arrowroot until it coats all vegetables. Stir in Old bay seasoning coating vegetables. Pour in chicken broth, coconut cream and coconut milk. Raise heat and bring to a gently boil.
Add gnocchi and cook till they float to the top and float, this should take about 3 minutes.
Reduce heat to medium and add crab and corn. Simmer for 3 minuts or until the corn and crab are warmed through. Season with black pepper and cilantro.
Spoon into individual bowls and top with diced cooked bacon