Daily Tip: Your body knows what it needs to be healthy, you just need to listen and pay attention to its signals. (Amanda Klenner-Labrow, Natural Living Mamma)
It’s been several weeks since I’ve posted a new recipe. There was the holidays (during which I was cooking, but not really taking the time to do any pictures), and then we’ve begun our challenge and I’ve been focusing on a lot of challenge posts instead. I’m slowly getting back into the more ‘normal’ swing of things now. Slowly.
This chowder came about because, well, I love crab. I like clams okay, but crab is way better, in my opinion. Clam can get rubbery and crab is soft and easy to eat. This chowder comes together really quickly too and it is so nourishing. It uses fresh fish stock, raw milk, and crabs, all of which are very nutrient-dense foods to consume. If you choose the navy bean flour, it is grain-free. Enjoy it!
- 3 – 4 strips bacon, chopped
- 1 small onion, finely chopped
- 3 – 4 tbsp. butter
- 4 tbsp. flour (unbleached, sprouted, or navy bean)
- 3 c. fish stock (I used shrimp stock)
- 3 – 4 medium potatoes, chopped
- 1 tsp. sea salt
- 1/2 tsp. thyme
- Black pepper to taste
- 1 6-oz. can crab, drained
- 2 – 3 c. raw milk
- Green onions (optional)
First, saute your bacon. I forgot this part in the middle of running after children, so I added mine later in the process. It would have been better if I’d done it first….
Once the bacon is mostly done, add the butter (more or less depending on how much grease your bacon has left) and let it melt.
Add the onions and saute for a few minutes, until soft. Don’t get caught up in other chores and forget about them until they brown, like I did.
Add your flour and stir until slightly thickened.
Add your stock. Mine is a wonderfully rich shrimp stock. I made it earlier in the week, but it is so quick and simple! Use shrimp shells (and heads, if you have them) along with onions, carrot, and celery ends in water. Let it simmer about 30 minutes, then strain. You could easily do this just before making this soup since it goes so quickly. Other fish stock takes about 4 hours; just use non-oily fish. Fish stock is rich in iodine, which most stock isn’t.
Chop up your potatoes.
Add the potatoes to the soup, then add the spices.
Simmer on low-medium for about 30 minutes, until the potatoes are soft. Add your milk so that the soup is still very thick. Add the crab too (it shouldn’t be in too long since it’s fully cooked already).
Heat it through, and serve. Top with green onions if desired.