Eating an anti inflammatory based nutrient dense diet has been a huge part of what helped me to reverse 90% of my hypothyroidism and Hashimoto’s symptoms and it has helped me to lose 40 lbs as well.
This paleo clam chowder is a favorite recipe for my husband (who is also hypo with Hashi’s and who does this diet with me and has lost 80 lbs) and I, especially in the fall and winter months.
This recipe is from this cookbook HERE which I highly recommend. (You can check out the other cookbooks and thyroid education books I recommend HERE.) It has many paleo recipes which can easily be adapted to fit a more anti inflammatory diet or you can keep it as it is, as Paleo works for many. I am, after a year on a strict anti inflammatory diet, moving slowly toward eating Paleo and it is what I recommend for my thyroid overcomers to do long term once they have healed. The recipes in the book don’t require fancy ingredients and are so yummy.
To learn more about the anti inflammatory diet I did, join my Faceb0ok group where we are spending this month and next diving deep into how to start the diet, how to make it affordable, how to meal prep so you don’t cook every night, and how to make it easy so you too can reverse your symptoms and lose weight.
Also, for dicing veggies we bought this dicer here to make it a quick process. Very handy to have.
Now, on to the recipe!
We double the recipe and make a big batch for the week so that we have an easy meal each day.
Ingredients:
4 thick cut slices bacon (nitrate, antibiotic and hormone free)
1 yellow onion, diced
2-3 stalks celery, thinly sliced
1 large carrot, peeled and diced
1 large turnip, cut into 3/4 inch cubes
3 cups Chicken or Pork Broth (we make our own bone broth, watch this video to see how)
3 (5 -6 oz) cans clams, drained
1 green plantain, peeled and grated
2 bay leaves
4-5 sprigs fresh thyme, leaves only
2 cups coconut cream (with no guar gum, we order this one from Amazon)
3 tablespoons chopped, fresh parsely
Fine sea salt (we order ours here from Amazon) and us this salt grinder to grind it up that is especially for wet salt since true sea salt is wet!
Directions:
- Place the chopped bacon in a medium stockpot, then turn on the heat to medium-high. Cook, stirring occasionally, until the bacon is crisp.
- Add the onion, celery, carrot, and turnip to the pot. Cook until fragrant, about 5 min., stirring occasionally.
- Add the broth, clams, grated plantain, bay leaves, and thyme to the pot. Bring to a boil, then reduce the heat to maintain a simmer for 20 min., stirring occasionally.
- Add the coconut cream and parsley to the soup. Taste and season with sea salt if desired. Cook for 1-2 min and serve.
We don’t eat crackers so we serve with these plantian chips for some crunch!
We store in the fridge for the week or freeze for storage for up to 3 months.
Enjoy!
Until Next Time Overcomer,
Melodye
