Ingredients:
- 1 lb fresh white fish, roughly chopped
- 10-12 shrimp, peeled and deveined
- 1 cup crab meat, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 4 bacon slices, cooked, roughly chopped
- 1 daikon radish, peeled and chopped
- 2 cups fish or chicken stock
- 1 1/2 cups full-fat coconut milk
- 2 tbsp coconut oil
- sea salt and freshly ground pepper
Directions:
- Melt coconut oil in a large saucepan over medium-high heat.
- Add the shrimp to the pot and cook until pink, 2-3 minutes per side, set aside.
- Add onion and garlic and cook 3-4 minutes, stirring frequently.
- Placed the chopped daikon in the saucepan and cook everything for 4-5 minutes.
- Add in the fish and cook 2-3 minutes, pour in the fist stock and stir, scraping the bottom of the pan.
- Add the shrimp back to the pot with the crab meat, cover and simmer 12-15 minutes.
- Pour in the coconut milk and season to taste.
- Serve the chowder topped with sliced bacon.