Shrimp & Potato Chowder (Edit recipe)

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.

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	255
Fat:	12 g
Carbohydrates:	28 g
Protein:	14 g
Cholesterol:	110 g
Sodium:	1039 mg
Fiber:	3 g
Sugars:	5 g
Calculated for total recipe.

by Reed Dunn

View original recipe

Serves: 6-8

Ingredients

1 Onion, medium, diced
2 Carrots, large, peeled and diced
2 Celery, ribs, diced
golden potatoesgolden potatoes
2 cloves Garlic, minced
4 cups Vegetable Broth
1 cup Coconut Milk
1 Tbsp Parsley, dried
2 tsp Paprika
1 tsp Thyme, dried
.5 tsp Kosher Salt
.5 tsp Black Pepper
shrimpshrimp
2 Tbsp Olive Oil
.25 cup Parsley, (optional) for serving

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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

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.