Seafood Chowder (Edit recipe)

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When it comes to Whole30 recipes, I always struggle as a pescatarian to get variety in my protein intake. That's the reason I developed this healthier take on a Pacific Northwest clam chowder, which includes a boost of protein from shrimp. The hearty chowder is great right away and stores well in individual serving containers for lunch throughout the week.

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PREP TIME

20 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 6-8

Ingredients

6 cups White Sweet Potatoes, diced (about 3 medium potatoes)
1.5 cups Carrots, cut into coins
1.5 cups Celery, sliced
1.5 cups Onion, diced
2 cloves Garlic, minced
4 Vegetable Broth, 5 cups
shrimpshrimp
6.5 oz Clams, can, drained
2 tsp Thyme, dried
1 tsp Sea Salt
.5 tsp Black Pepper
13.66 oz Coconut Milk
3 Tbsp Olive Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare ingredients: Peel and rough dice sweet potatoes into 1-inch pieces. Peel carrots and cut into u00bd-inch coins. Slice celery into u00bd-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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	548
Fat:	20 g
Carbohydrates:	58 g
Protein:	25 g
Cholesterol:	165 g
Sodium:	1558 mg
Fiber:	6 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated for total recipe.