Fish and Vegetable Curry Chowder (Paleo, AIP)

  As usual I had trouble coming up with a name for this recipe. So there is fish, there are vegetables – actually lots of vegetables and then there is turmeric, ginger, garlic, curry leaves. And bacon. Yes can’t forget the bacon since that’s what takes this ‘chowdah’ over the top! I first made this recipe a couple weeks back and I have made it already three times since then!  It is so hearty and delicious and so, so comforting in this cold weather!  I am a big fan of soups and I love to throw in lots of veggies in my soups since that’s the best way to get my children to eat them. Never mind that the so called children are not children anymore 🙂 But honestly I also do it for two other reasons.  One is because this is one great way of using up all the different vegetables in my refrigerator. And second because I personally cannot have enough of vegetables. I . just. love. vegetables!

Fish and Vegetable Chowder (Paleo, AIP) So this particular afternoon as I decided to rustle up some quick soup for myself along with some pan fried fish, the thought of mixing them both together came to mind.  And as I began to make it, I thought why not add some bacon too! Turned out to be the best decision. Omg, I cannot tell you enough how delicious this chowder is.  Btw, I have made this with several different combinations of vegetables and it turned out great every single time – simply fabulous! This recipe is a must in your Paleo/AIP kitchen especially if you don’t like eating fish much since the fishy taste is kinda masked here a bit. I have made this recipe only with flounder always but I am guessing this will taste great with other white fish and also with salmon.

Fish and Vegetable Curry Chowder

5.0 from 1 reviews
Fish and Vegetable Curry Chowder (Paleo, AIP)
Author: 
Recipe type: Main Course
Cuisine: Indian Fusion
Prep time: 
Cook time: 
Total time: 
 
A delicious and flavorful fish chowder with loads of veggies and bacon and spiced with curry spices!
RecipeIngredients
  • 2tbsp coconut oil
  • 1 slice of bacon, chopped
  • 1 small red onion, chopped fine
  • 1 celery stalk, chopped fine
  • 3 cloves of garlic, chopped fine
  • 1 tsp fresh ginger, grated
  • fresh curry leaves (or dried if fresh is not available)
  • 1 cup, broccoli florets (fresh or frozen)
  • 1 cup rutabaga cubed ( or turnip or white sweet potato)
  • ¼ tsp sea salt
  • ¼ tsp kashmiri chilli powder (omit for AIP)
  • ½ tsp turmeric powder
  • ½ cup sliced mushrooms
  • 1 cup chopped kale
  • 2 flounder filets, cut into large pieces
  • 2 tbsp chopped cilantro or parsley
  • 1 can coconut milk
  • ½ cup water
  • 1 tbsp arrowroot starch plus 2 tsp tapioca starch mixed in ¼ cup water
RecipeInstructions
  1. In a wide bottomed large cooking pot / sauce pan, heat the coconut oil. Add the chopped bacon and saute for 3-4 mins on medium heat until the bacon gets toasted and crispy.
  2. Next add the onions and the celery and saute for 2 mins. Then add the garlic, ginger, curry leaves and saute for 30 secs.
  3. Then add the broccoli, rutabaga (or the sweet potato or turnip), the salt, the kashmiri chilli powder (if adding) and the turmeric powder. Stir to coat the vegetables with the spices and cover and cook for 5 mins on low to medium heat.
  4. Open lid and add the mushrooms and kale. Stir fry for 2 mins.
  5. Then add the fish pieces, the fresh herb (cilantro or parsley) and stir very gently to mix (taking care not to break the fish into too small pieces) and cover and cook for 2 mins.
  6. Open lid and add the coconut milk and the water. Check for seasoning and add more salt if needed.
  7. Finally turn heat to low and add the arrowroot and tapioca starch slurry slowly stirring gently with a wooden spoon while adding until the soup thickens to a creamy consistency(about 1 min). Turn heat off and serve soup warm.
Notes
You can use any combination of vegetables. I have made this same recipe using acorn squash, turnip, bok choy, carrots etc.

 


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