This chunky Shrimp & Potato Chowder is not only a cozy meal for a cold fall or winter night, but it’s completely Whole30 friendly. It’s the easiest of weeknight dinners and is packed with flavor from the mirepoix base.
Shrimp & Potato Chowder
1 pound shrimp, peeled and chopped into pieces 1 1/2 cups diced celery
1 cup diced white onion
2 carrots, peeled and sliced
2 cloves garlic, finely chopped
4 cups peeled, diced potatoes
4 cups vegetable broth
1 15-ounce can coconut milk
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons ghee
Add ghee and olive oil to a Dutch oven over high heat. Once heated, add celery, onion and carrots. Cook for 5 to 7 minutes. Add garlic and diced potatoes, stirring for 1 minute.
Add in 4 cups vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, until potatoes are almost cooked. Stir in coconut milk, dried parsley and salt and pepper.
Cook another 5 minutes, or until potatoes are cooked through. Add shrimp and cook for 5 to 6 minutes, until shrimp is cooked. Serve immediately.