Crab, Bacon & Parsnip Chowder
In a medium pot, cook 3 cups of the broth, 1/2 of the parsnips and the garlic cloves on medium until parsnips are fork-tender. Either use an immersion blender or regular blender to puree. Set aside.
In a separate pot, cook remaining broth, remaining parsnips, celery, bell pepper, Sriracha, Old Bay, thyme and bay leaf on medium heat. Let simmer on medium-low heat.
Chop bacon into 1/2 inch slices. Cook in a skillet until almost crispy. Set bacon aside on a paper towel-lined plate. Remove all but about a tablespoon of the bacon grease from the skillet. Add onion to skillet. Transfer a ladle of chicken broth from the simmering pot to the skillet. Whisk in the coconut flour and arrowroot. Stir all together, making sure to scrape all of the bits from the pan (there is great flavor here). Transfer mixture to your simmering pot.
Transfer pureed mixture to your simmering pot. Stir. Add 1/2 & 1/2, crab, and bacon. Simmer on low for 30 minutes. Add sherry. Remove bay leaf.