Seafood Chowder

Method

1. Heat 1 teaspoon of the coconut oil in a pan to medium high. Cook the bacon until crispy then remove to a plate and set aside.
2. Heat the remaining teaspoon of oil in the pan and add the onion and celery. Cook for 2 minutes or until onion is translucent then add garlic, cook 1 minute more.
3. Add the sweet potato to the pan and cook for 4 minutes then add zucchini and cook 2 minutes more.
4. Pour in the broth and coconut cream then add the herbs. Simmer uncovered for 15 to 20 minutes or until sweet potato is tender. Remove the bay leaf then place half of the mixture in a blender or food processor and blend until smooth. Return blended mixture to pan and bring back to a simmer.
5. Add the seafood and simmer for approx. 5 minutes or until seafood is just cooked. Chop the bacon and add to pan then stir through chopped parsley, reserving some to sprinkle over the top. Season to taste and serve with a wedge of lime.