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Soup doesn’t get enough love from me, ever.  I know.  So lame, says all the soup eaters out there.  On the one hand, I feel like eating soup is synonymous with healthy living.  I like healthy living.  On the other, it’s a comfort food.  I like comfort food too.  And yet, I’m over here in my corner, not eating it, wishing I did.  This alone calls for a push in a new direction.  Especially since those two times that I did eat soup and loved it, they were homemade, full of fresh produce and so yummy.  It looks like it is time to rock the pot. Summer is the perfect time for a broth based soup filled with fresh produce and fish.

 

One thing that is super important for me personally to maintain in a new recipe is that it is Whole30 friendly.  I did the Whole30 a few months ago and figured out that dairy, legumes, and wheat are my healthy living enemies.  It was the best that I felt in years – more energy, better sleep, stuffy nose and chronic cough actually disappeared for the first time in years!  Sometimes I feel like staying Whole30 is can be overly complicated.  This recipe is not that.  Plus it has Whole30 approved bacon.  Bacon makes everything delicious.

 

Fish Chowder, makes 3 servings

2 strips bacon, finely chopped
2 tablespoons ghee
¼ cup minced shallots
¼ cup apple cider vinegar
2 ½ cups mini potatoes
1 pint of BONED Chicken Broth, frozen
1 cup clam juice
1 tablespoon dried thyme
salt and pepper to taste
1/3 cup coconut milk
1 ½ pounds skinless white fish like cod, bass or snapper cut into 1 ½ inch pieces

Cook bacon in a medium stockpot over medium-high heat, stirring frequently for about 5 minutes.  Stir in ghee until melted.  Add shallot, stirring occasionally for about 3 minutes.  Add apple cider vinegar, stirring until almost no liquid remains, about 45 seconds.

Add potatoes, frozen BONED Broth, clam juice and thyme.  Season with salt and pepper.  Bring to a boil then reduce to a simmer.  Cook until potatoes are tender, about 8 to 10 minutes.  Increase heat to medium-high.  Add fish and coconut milk.  Season with salt.  Heat until warmed through and fish is opaque.  About 2 minutes.  Season with salt and pepper and serve immediately.

This soup was good for a meal plus seconds and another lunch all on its own.  Part of my aversion to soup is that I never feel full after.  This was absolutely not the case with this soup.  I was totally satisfied and full.  I could eat this soup all the time.  It was so delicious.  Soup convert?  Mission accomplished.


Credits // Author and Photography: Suzanne Serwatuk

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