Ingredients
The following ingredients have 4 Servings
- 3 strips uncured bacon (cooked an diced)
- 1 teaspoon coconut oil
- 1 large leek (trimmed and diced {about 1 1/2 cup})
- 2 celery stalks (diced {about 1 cup})
- 1 jalapeno pepper (seeded and diced)
- 1 large garlic clove (minced {about 1 tablespoon})
- 3 tablespoons arrowroot flour
- 1 tablespoon old bay seasoning
- 2 cups low sodium chicken broth
- 1 cup coconut cream
- 1 cup unsweetened coconut milk
- 1-8 oz. package gluten free gnocchi.
- 12 oz. canned lump crabmeat
- 1 cup frozen organic corn (set out to thaw)
- 1/4 teaspoon black pepper
- Cilantro torn for topping individual soup
Instruction
- In a dutch oven or large pot add coconut oil and melt over medium heat. Add leeks, celery, jalapeno and garlic. Cook stirring until vegetable soften, about 3 minutes
- Slowly whisk in arrowroot until it coats all vegetables. Stir in Old bay seasoning coating vegetables. Pour in chicken broth, coconut cream and coconut milk. Raise heat and bring to a gently boil.
- Add gnocchi and cook till they float to the top and float, this should take about 3 minutes.
- Reduce heat to medium and add crab and corn. Simmer for 3 minuts or until the corn and crab are warmed through. Season with black pepper and cilantro.
- Spoon into individual bowls and top with diced cooked bacon
