Post updated to include new photography and refined recipe.
This chunky Shrimp & Potato Chowder is not only a cozy meal as summer winds down and temperatures shift to the cooler fall and winter months, but it’s simple to make and Whole30 friendly. Starting with a basic mirepoix base, this chowder might just become a standard for quick-and-easy, hearty dinners at your house, too.
Ingredients
- 1 medium onion, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 1½ pounds golden potatoes, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon dried parsley
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound shrimp, peeled, deveined and cut into 1-inch pieces
- 2 tablespoons olive oil
- Fresh parsley (optional) for serving
Instructions
Add olive oil to a large pot or dutch oven on medium-high heat. Once heated, add onion, carrot and celery. Cook for 5 to 7 minutes. Add garlic and diced potatoes, cooking for 1 minute.
Add vegetable broth, dried parsley, paprika, dried thyme, salt and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are cooked. Remove about 2 cups of chowder and place in a blender, pulsing until smooth.
Return blended chowder back to the pot with coconut milk. Increase heat and return to a simmer. Once simmering, stir in shrimp and cook for about 3 minutes, until shrimp is cooked through. Taste and add more salt, if needed.
Serve immediately with fresh, chopped parsley to garnish (optional).
Notes
Instead of blending a portion of the chowder, you can use an immersion blender right in the pot. Pulse about 10 to 15 times to break up potatoes and vegetables to thicken, careful not to over blend. You want to keep most of the chunky potatoes and vegetables.
