Seafood Chowder
White sweet potatoes and coconut cream help create a creamy, hearty texture for this Whole30 compatible Seafood Chowder. Shrimp and canned clams add protein.
Servings: 6
Ingredients
- 6 cups white sweet potatoes diced (about 3 medium potatoes)
- 1½ cups carrots cut into coins
- 1½ cups celery sliced
- 1½ cups diced onion
- 2 cloves garlic minced
- 4 to 5 cups vegetable broth
- 1½ pounds shrimp diced into 1-inch pieces
- 6.5 ounces can clams drained
- 2 teaspoons dried thyme
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 can coconut milk
- 3 tablespoons olive oil
Instructions
- Prepare ingredients: Peel and rough dice sweet potatoes into 1-inch pieces. Peel carrots and cut into ½-inch coins. Slice celery into ½-inch pieces. Dice onion and mince garlic. Peel shrimp and cut into 1-inch pieces.
- Add olive oil to a large pot over medium-high heat. Add prepared carrot, celery and onion. Cook for 7-10 minutes, until vegetables are soft and onion is translucent. Add garlic and cook for 1 more minute. Add diced potatoes and cover with 4 to 5 cups of vegetable broth, just covering potatoes. Bring to a boil.
- Once potatoes are boiling, add dried thyme, salt and pepper. Reduce to a simmer and cook until potatoes are soft, about 18 to 20 minutes. Use a potato masher to break up potato chunks, which will thicken the chowder. Stir in coconut milk and return to a simmer.
- Add diced shrimp and drained, canned clams. Cook for another 5 minutes, until shrimp is cooked through but not overdone. Taste and adjust seasoning, as needed. Serve.