NUTRITION

SERVINGS

INGREDIENTS

1 slice Nitrate-free bacon

0.5 cup Yellow onion

0.5 cup Celery

0.5 cup Carrots

1 cup Yukon Gold potatoes

1.5 cup Chicken bone broth

1 cup Canned chopped clams

0.25 cup Full-fat coconut milk

1 tsp Arrowroot powder

0.5 tsp Ground turmeric

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large heavy-bottomed pot, cook the diced bacon over medium heat until the fat has rendered and the bacon is crisp.

• 2

  Add the diced onion, celery, and carrots to the pot, sautéing them in the bacon fat for 5-7 minutes until softened and fragrant.

• 3

  Stir in the cubed Yukon Gold potatoes, ground turmeric, dried thyme, sea salt, and black pepper, ensuring the vegetables are evenly coated in the spices.

• 4

  Pour in the chicken bone broth and bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15 minutes or until the potatoes are fork-tender.

• 5

  In a small bowl, whisk the arrowroot powder into the coconut milk until no lumps remain, then stir this slurry into the pot.

• 6

  Add the chopped clams (with their juice) and simmer for an additional 5 minutes until the chowder has thickened into a creamy, golden consistency.