We still have warm days here in Vermont, but there is a different hue and feel to them. Winds kick up more frequently, gray skies dump rain, it makes sense to close the windows at night more often…

With cooler weather comes the desire for more warming soups and stews. This weekend as part of the GAPS Dinner Club I adapted a delicious, nourishing, hearty Grain-free Crab Chowder. It’s so good! You can make it even more hearty by adding soaked/cooked white navy beans and it will feed even more people.

I would recommend serving this beside a big, fresh green salad and some grain-free muffins.

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Grain-free Crab Chowder

  • Author: Melanie


Grain-free crab chowder


  • 2 tablespoons butter or ghee
  • 6 cuphomemade or properly prepared chicken stock
  • 214.5 ounce jars diced tomatoes
  • 2 teaspoons onion powder
  • 2 teaspoons dried dill
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon sea salt
  • fresh ground black pepper to taste
  • 1/8 teaspoon cayenne powder
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 1 can gum-free, full-fat coconut milk
  • 1 pound crab meat, flaked, plus juice
  • Optional addition: 1 pound white navy beans, soaked overnight & cooked
  • Optional garnish: 1-2 tablespoons fresh basil, sliced


  • Melt butter in a stock pot over medium heat
  • Add celery and carrots, cooking until tender
  • Add chicken stock, tomatoes, & spices
  • Bring to a boil, then reduce to a simmer and cook for 30 minutes
  • Add in coconut milk, crab meat & juices (& optional cooked navy beans) and simmer for an additional 15 minutes
  • Garnish with optional basil, and serve

Grain-free Crab Chowder

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