Shrimp & Potato Chowder
Dec 06, 2018, Updated May 10, 2025
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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.
Shrimp & Potato Chowder
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
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