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Two bowls of crab chowder with cilantro on top.
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5 from 1 vote

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
Cook Time15 minutes
Total Time25 minutes
Servings: 4
Author: Amy Stafford

Ingredients

  • 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

Instructions

  • 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