This Paleo Seafood Chowder is a delicious grain free and dairy free version of classic chowder! It's loaded with white fish, shrimp, and lobster meat. Tastes decadent but won't leave you feeling sluggish!
¾cupwateradd a little more if you need to help it blend
1tbspfresh chopped parsleyfor garnish
Melt ghee over medium heat in a large pot or dutch oven. Add in the onions, garlic, carrots, and celery and stir for 4-5 minutes until they begin to soften.
Add in the Old Bay (or New Bae) seasoning and thyme and stir for 1-2 minutes until fragrant.
Pour in the white wine and stir, scraping up any brown bits from the bottom of the pot.
Add in the potatoes and broth. Bring it to a boil, then cook over medium heat for 10 minutes.
Add in your seafood (I thawed it all first) - fish, lobster, and raw shrimp - and stir. Cook over medium heat for an additional 10 minutes.
While the seafood is cooking, make the cashew cream. Combine the 1 cup cashews and 3/4 cup water in a high speed blender.* Blend on high for 1 minute or until very smooth and creamy. There should be no cashew chunks remaining.
Pour the cashew cream (or coconut cream if substituting) into the pot and stir. Taste test and add more Old Bay, if desired. Serve topped with fresh chopped parsley and enjoy!
*If you do not have a high speed blender, I would recommend soaking the cashews in hot water for at least 30 minutes. Drain and rinse them before adding to the blender.