Paleo for athletes: Chowder

I would like to start out by saying that normally bacon, sausage, and sweet potato are not paleo.  Given that sweet potatoes make and excellent post workout recovery carbohydrate, they are allowed for paleo athletes.  As for the meats, these are not paleo because they typically contain a lot of salt, fat, and nitrates.  I purchase uncured and nitrate free bacon and freshly ground, nitrate free sausage and you can skim excess fat off the top of the chowder.  Please keep all of this in mind as you decide whether or not this paleo-ish recipe is for you.

We’ve had a chilly couple of spring days this week which put me in the mood for a heartier dish.  I think you’ll enjoy the warmth, flavor, and beautiful presentation this recipe offers.

Ingredients:

Extra virgin olive oil

4 acorn squash, 1 lb. each in size

1 lb. uncured nitrate free bacon

6 ribs celery, sliced

1/2 lb. carrots, peeled and sliced

2 leeks, white and light green part, halved and sliced

1 lb. sweet potato, peeled and cubed

1 lb. butternut squash, peeled, seeded, and cubed

1 lb. fresh, nitrate free sweet saussage

1 lb. fresh, nitrate free hot saussage

4 cloves garlic, minced

1 quart organic low sodium chicken broth

1 cup unsweetened coconut milk beverage

Kosher salt

Pepper

1 tbl. fresh, flat leaf parsley, finely chopped

1 tsp. xanthan gum

Method:

Preheat oven to 350°F.  Split acorn squash in half lengthwise.  Scrape out the seeds with a spoon and discard.  Plase the squash halved cut sides up on a baking sheet.  Drizzle with olive oil, sprinkle with salt and pepper, and bake for 30 minutes or until tender.

In a large pot cook bacon in a little olive oil until crisp and fat has rendered.  Remove bacon to paper towels to drain.  Discard bacon fat.  Heat 3 tbl. olive oil in the same large pot over medium high heat.  Saute celery, carrots, leeks, and sausage for 3-6 minutes.  Add potatoes, butternut squash, and garlic and cook for 5 minutes.  Add chicken broth and bring to a boil.  Reduce heat and simmer 15-20 minutes or until vegetables are tender.  Add parsley, coconut milk, and season to taste with salt and pepper.  Stir in xanthan gum.  Serve in cooked acorn squash cups.

It seems I have made more chowder than will fit in my acorn squash cups, you might want to cut the recipe in half (still using 4 small acorn squash).