Tender scallops and quick-cooking shrimp give this chowder its briny seafood flavor, while coconut milk adds dairy-free richness. Top your bowls with crispy, salty bacon right before serving, and don’t be surprised if you go through the entire pot in one evening. It comes together in less than 45 minutes—perfect for dinner parties or a night in.
Seafood Scallop Chowder
Yield: 4 to 5 servings
Active Time: 5 minutes
Total Time: 40 minutes
1 pound Thrive Market Wild Caught Scallops, patted dried
2 teaspoons sea salt, divided
2 teaspoons Thrive Market Organic Ground Pepper, divided
1 tablespoon Thrive Market Organic Virgin Coconut Oil
6 slices Thrive Market Sugar-Free Bacon, cut into lardons
1 medium onion, diced
2 cloves garlic, minced
1 small cauliflower, cut into small florets
1 (13.5-ounce) can Thrive Market Organic Coconut Milk, Regular
4 cups Thrive Market Organic Chicken Bone Broth
1 medium celery root, peeled and cut into ½-inch cubes
1 bag (31-40 pieces) Thrive Market Wild Caught Shrimp, cut into small pieces
Chopped parsley, for serving
Arrange scallops on a sheet tray. Sprinkle with 1 teaspoon salt and 1 teaspoon pepper on both sides.
Heat coconut oil in a large Dutch oven over medium-high. When hot, add bacon and cook until crisp, about 3 to 5 minutes; remove with a slotted spoon to drain on a towel-lined plate. Add scallops to bacon fat and sear on both sides, about 1 to 2 minutes. Remove to plate and cool.
Add onion and garlic; sauté until soft, about 5 to 7 minutes. Stir in cauliflower, coconut milk, chicken bone broth, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper to taste. Bring to a boil. Reduce heat to simmer and let cauliflower cook until tender, about 10 minutes.
Using an immersion blender, purée until smooth. (Alternatively, you can purée the soup in batches in a high-speed blender.) Add celery root and simmer until pieces are easily pierced with a fork, about 5 minutes. Cut scallops into smaller pieces, then return them (including any juices) to the pot. Add shrimp and stir. Cook for 3 to 4 minutes, until shrimp have turned pink and curled slightly.
To serve, ladle soup into bowls and top with bacon and parsley.
Recipe by Chef Megan Mitchell