Shrimp Chowder
    Servings
    6
    Servings
    6
    Ingredients
    • 2teaspoons macadamia-nut oil or coconut oil
    • 4small sweet potatoesdiced
    • 1medium yellow oniondiced
    • 8 celery stalkschopped
    • 3 carrotschopped
    • 114oz can coconut milk
    • 2cups unsweetened almond milk
    • 1/2 teaspoon Thai green curry paste
    • 1/2 teaspoon vanilla extract
    • 1 pound fresh shrimpdeveined and peeled (you may choose to remove tails)
    • 1cup fresh or canned peas
    • 1cup fresh spinach
    • 1/2teaspoon pepper
    • 1teaspoon sea salt(optional)
    Instructions
    1. Heat oil in a large skillet over medium-high heat. Sauté potatoes, onion, celery, and carrots briefly, but do not overcook, about 5 minutes. Add coconut milk, almond milk, green curry paste, and vanilla. Mix well. Turn heat down to simmer.
    2. Add shrimp, peas, spinach and pepper to the skillet and cook for about 3-4 minutes or until shrimp are pink and no longer translucent. Do not overcook or shrimp will become tough.
    3. Transfer one-third of entire soup mixture to blender to puree. Transfer pureed mixture back to soup pot and mix well. You may skip this step to save time or if you prefer a thinner soup base. However, this step makes the soup more like chowder.
    4. Add sea salt, to taste. Ladle chowder into bowls and serve hot.
    Recipe Notes

    This is my daughter Chloe’s favorite!

     

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    Shrimp Chowder
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    Servings
    Ingredients
    • 2 teaspoons macadamia-nut oil or coconut oil
    • 4 small sweet potatoes diced
    • 1 medium yellow onion diced
    • 8 celery stalks chopped
    • 3 carrots chopped
    • 1 14oz can coconut milk
    • 2 cups unsweetened almond milk
    • 1/2 teaspoon Thai green curry paste
    • 1/2 teaspoon vanilla extract
    • 1 pound fresh shrimp deveined and peeled (you may choose to remove tails)
    • 1 cup fresh or canned peas
    • 1 cup fresh spinach
    • 1/2 teaspoon pepper
    • 1 teaspoon sea salt (optional)
    Servings
    Ingredients
    • 2 teaspoons macadamia-nut oil or coconut oil
    • 4 small sweet potatoes diced
    • 1 medium yellow onion diced
    • 8 celery stalks chopped
    • 3 carrots chopped
    • 1 14oz can coconut milk
    • 2 cups unsweetened almond milk
    • 1/2 teaspoon Thai green curry paste
    • 1/2 teaspoon vanilla extract
    • 1 pound fresh shrimp deveined and peeled (you may choose to remove tails)
    • 1 cup fresh or canned peas
    • 1 cup fresh spinach
    • 1/2 teaspoon pepper
    • 1 teaspoon sea salt (optional)
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Heat oil in a large skillet over medium-high heat. Sauté potatoes, onion, celery, and carrots briefly, but do not overcook, about 5 minutes. Add coconut milk, almond milk, green curry paste, and vanilla. Mix well. Turn heat down to simmer.
    2. Add shrimp, peas, spinach and pepper to the skillet and cook for about 3-4 minutes or until shrimp are pink and no longer translucent. Do not overcook or shrimp will become tough.
    3. Transfer one-third of entire soup mixture to blender to puree. Transfer pureed mixture back to soup pot and mix well. You may skip this step to save time or if you prefer a thinner soup base. However, this step makes the soup more like chowder.
    4. Add sea salt, to taste. Ladle chowder into bowls and serve hot.
    Recipe Notes

    This is my daughter Chloe's favorite!