Shrimp Chowder (Whole30 Compliant)

Shrimp Chowder

You all know I have a thing for soup.  And not the basic chicken noodle soup–though basic chicken soup has its place in our menu rotation.  I have a thing for soups that have more than four ingredients.  Why?  Because then I very rarely have to make side dishes.  I’m all into one-pot meals because they are generally the easiest things to make with a toddler under foot.  Anyway…this soup is A. Game. Changer.  I don’t say that very often, but this is my favorite soup that I’ve made so far.  Favorite.  And I think if you browse back through the archives, you’ll find at least 10 different types of soup just in the last six months alone.

You can make this Whole30 (and paleo, by proxy) or you can change the coconut milk to heavy cream and make it primal, if you prefer the consistency and taste of cream over coconut milk.  Honestly, there isn’t a huge difference between the cream and the coconut milk, other than the coconut milk gives it a very slightly sweeter taste.  You really don’t taste much of the difference (and the sweetness can be overcome with an extra pinch of salt).

Go check your cabinets and refrigerator–you might have most of this on hand already!  I keep pretty much everything that goes in this soup all the time, other than the shrimp.  Make it, make it, make it!

Shrimp Chowder (Whole30 Compliant)

Serves 4-6

6 bacon slices, cooked to crispy and roughly chopped

1/4 C finely chopped green onion

1 medium onion, roughly chopped

3 celery ribs, cut in 1/2″ slices

1 pound potatoes, cleaned and cut into 1″ cubes

2 large carrots, peeled and roughly chopped

1 tsp sea salt

1/2 tsp ground black pepper

2-3 C chicken broth (2 C if you want it thicker, 3 C if you want it thinner)

1 C coconut milk (or heavy cream)

1 pound shrimp, peeled and deveined (I use smaller shrimp for this soup so there are more pieces)

1 Tbsp + 1 tsp dried dill (or 4 Tbsp chopped fresh dill)

2 tsp Old Bay seasoning

2 Tbsp Kerrygold butter (or ghee)

 

1.- Cook bacon to crispy and set aside on paper towels to drain.

2.- Heat bacon fat in large pot over medium heat.  When hot, add onions, celery, potatoes, carrots, Old Bay, salt, and pepper.  Cook until onion is soft (5-7 minutes), tossing occasionally to transfer bacon fat onto all of the vegetables.  Stir in broth and bring to a boil.  Reduce heat and simmer until potatoes are almost tender (10-12 minutes).

3.- Add coconut milk, dill, and shrimp.  Bring to a simmer.  Add in Kerrygold and simmer until butter is melted and shrimp are pink.  Serve, garnished with chopped bacon and green onions.

 

 

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