Light Clam Chowder

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.When ready, remove the parsnips with a slotted spoon, but do not drain off the water.

Transfer to a bowl.

Set aside.Turn heat down to simmer and cover with lid.In the meantime, begin to prepare the other ingredients.While the parsnips are boiling.

Heat a heavy-bottomed saut pan, set over over medium heat.Add coconut oil.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.Add the red onion, celery and garlic, and cook, stirring often, until the vegetables are translucent, 4 to 5 minutes.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.Note: This allows the flavor of the chili paste to coat all the ingredients before being diluted by the liquid.Add the parsnips and transfer most of the parsnip water (or all if you can fit it into your skillet, mine couldnt, I left about a cup in the pot) and stir to combine well.The liquid will turn a light red hue.Transfer to the simmering pot (with any remaining parsnip water, if some).Add the shucked clams and its juice and raise the heat to medium.Add the coconut milk, non dairy butter spread, and corn to the pot.Bring chowder to a boil.When it comes to a boil, reduce heat to simmer for 5-10 minutes.Ladle individual servings into large soup bowls.Garnish with parsley (optional).