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

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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

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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.