Shrimp Chowder

If you think that you won’t love this soup recipe, you’re wrong! Hubby is my biggest critic and I do not say this lightly - he is hands down the best and worst source of constructive criticism when it comes to food and this soup is in his top five all-time favorites…EVER! Even if you’re not a leftovers eater, I assure you that you will be fighting family members and/or roommates for any leftovers of this “chowder” because it is just that damn good!

As you read through the recipe, you’ll notice near the end of the ingredients list that it calls for a heavy cream of your choice. This is entirely optional and not necessary to savor this dish. The reason for this ingredient is that a creamy fat, such as heavy cream (or butter, ghee, coconut cream, etc.), creates a lasting umami effect on the palate and gives a silky finished feel to the dish. We try to limit our dairy product use, so we typically reach for a can of coconut cream, but Silk brand makes a fantastic dairy-free heavy cream product that has been a hit with this dish as well.

Yield: 4-6 servings

Author: LiteraEATly - Nicky Baylor

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Shrimp Chowder

Dairy-free

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 16 oz Shrimp, washed, peeled, and deveined
• 1 oz Butter or Ghee
• 1/2 whole Onion, yellow, small chopped
• 2 stalks Celery, washed and trimmed, small chopped
• 2 cloves Garlic, peeled and minced
• 1 tsp Paprika, ground
• 1 qt Chicken Stock
• 2 whole Sweet Potato, peeled and small diced
• 2 tsp Salt, finely crushed sea or kosher (less or more, to taste)
• 1 tsp Black Pepper, finely ground (less or more, to taste)
• 16 oz Corn, kernels, frozen
• 8 oz Heavy Cream of choice (we just use coconut cream)
• 1 tb Green Onion, finely sliced

Instructions

1. In medium-large saucepot over medium-high heat, add shrimp and butter/ghee. Cook until shrimp turns a pink hue, remove to cutting board to rest.
2. Return saucepot to medium heat, add onion, celery, and garlic. Cook to sweat, not brown, stirring occasionally, until onion and celery soft and translucent.
3. Add paprika, chicken stock, sweet potatoes, salt, and pepper to saucepot. Stir to combine, increase heat to medium-high, bring to boil, reduce to simmer, simmer until potatoes fork tender, approximately 15 minutes. Add frozen corn kernels, return to simmer, simmer additional 15 minutes. Remove from heat, add heavy cream of choice, and stir to combine.
4. Ladle chowder into bowls of choice, garnish with green onion, and serve with your favorite bread for dipping.

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