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1
In a large stock pot, bring about 5 cups of water to a boil and cook the parsnips until slightly softened, 5 to 7 minutes.
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2
When ready, remove the parsnips with a slotted spoon, but do not drain off the water. Transfer to a bowl. Set aside.
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3
Turn heat down to simmer and cover with lid.
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4
In the meantime, begin to prepare the other ingredients.
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5
While the parsnips are boiling. Heat a heavy-bottomed saute pan, set over over medium heat.
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6
Add coconut oil.
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7
When hot (throw in a piece to see if it sizzles) add the bacon to the oil and thyme and cook, stirring often, about 5 minutes, making sure not to burn the bacon.
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8
Add the red onion, celery and garlic, and cook, stirring often, until the vegetables are translucent, 4 to 5 minutes.
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9
Add the carrots and chili paste, stir often, and cook until the carrots soften slightly, 3 to 4 minutes and all the chili paste is blended.
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10
Note: This allows the flavor of the chili paste to coat all the ingredients before being diluted by the liquid.
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11
Add the parsnips and transfer most of the parsnip water (or all if you can fit it into your skillet, mine couldn't, I left about a cup in the pot) and stir to combine well.
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12
The liquid will turn a light red hue.
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13
Transfer to the simmering pot (with any remaining parsnip water, if some).
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14
Add the shucked clams and it's juice and raise the heat to medium.
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15
Add the coconut milk, non dairy butter spread, and corn to the pot.
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16
Bring chowder to a boil.
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17
When it comes to a boil, reduce heat to simmer for 5-10 minutes.
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18
Ladle individual servings into large soup bowls.
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19
Garnish with parsley (optional).
