Shrimp & Potato Chowder
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.
Servings: 6
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.