From the Cook
1/2
Instructions
1
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.
2
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.
3
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.
4
Serve immediately with fresh, chopped parsley to garnish (optional).
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Tips & Tricks (5)
- Shock Your Shrimp ❄️Add shrimp in the final 2-3 minutes of cooking and immediately transfer to ice water after cooking to prevent overcooked, rubbery texture and maintain a tender, succulent bite.
- Build Flavor with Aromatics 🧅Sauté your onion, celery, and garlic in olive oil for 4-5 minutes until fragrant before adding broth to create a deep, caramelized flavor base that elevates the entire chowder.
- Potato Cube Consistency 🥔Cut golden potatoes into ½-inch cubes rather than chunks to ensure even cooking in 12-15 minutes and create the perfect chunky texture without mushy pieces.
- Coconut Milk Integration 🥥Whisk coconut milk separately before adding to prevent lumps, then pour slowly while stirring to achieve a creamy, smooth consistency that complements the Whole30 requirement.
- Fresh Parsley Timing 🌿Reserve fresh parsley as a final garnish rather than cooking it in the broth to preserve its vibrant color, fresh flavor, and nutritional value that makes the dish visually appealing.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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