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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 322 kcal per serving

Ingredients

1 - onion
2 - carrots
2 ribs - celery
1 ½ pounds - golden potatoes
2 cloves - garlic
4 cups - vegetable broth
1 cup - coconut milk
1 tbsp - dried parsley
2 teaspoons - paprika
1 tsp - dried thyme
½ tsp - kosher salt
½ tsp - black pepper
1 lb - shrimp
2 tablespoons - olive oil
Fresh parsley

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).

Nutrition