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Shrimp Corn Chowder🥣
Warm up those bellies with a DELICIOUS Shrimp Corn Chowder tonight!
Frozen shrimp were on sale this past week at our local grocery store (my weekly menu is planned around what’s on sale!) so I stocked up the freezer and made a large pot of this Shrimp Chowder!
Our family has been in “comfort food mode” most of this year. Pretty much everything made from scratch, and we’re really enjoying warm, creamy, and hearty meals like this one on the regular!
This chowder is wonderful made with any size of shrimp you may have in your freezer (or whatever is on sale at the market!). If they are really large shrimp, then chop them up into bite sized pieces. Smaller shrimp can be left whole for this chowder.
Any type of milk works great here too…I really enjoy organic unsweetened coconut milk for this one, but cow’s milk, cream, or any nut milk totally works too!
As with most soups, and chowders – they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
Stays great refrigerated for 3 days, or frozen for up to 2 months.
Makes 6 servings
Ingredients:
- 4 slices nitrate-free bacon, chopped
- 4 ribs celery – diced
- 3 medium carrots, diced into 1/4-inch cubes
- 4 cloves fresh garlic – minced
- 3 large russet potatoes, diced very small
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 Tbsps gluten-free flour, or Arrowroot powder
- 1 can (13.5) organic, unsweetened coconut milk
- 4 cups of chicken bone broth, or vegetable stock
- 2 cups fresh or frozen organic corn kernels
- 1/4 tsp ground cayenne pepper
- 1 tsp thyme leaves
- 1-1/2 lbs. frozen peeled & deveined raw shrimp, thawed (If shrimp are very large, then you may want to chop to bite size)
Garnish ideas: sliced green onions and chopped fresh parsley
Instructions:
Heat a dutch oven, or heavy stock pot over medium-high heat, then add in bacon pieces and cook until golden and crispy.
Transfer your cooked bacon to a plate lined with a paper-towel.
Reserve the bacon fat in that same pot and heat over medium-high heat again.
Add in celery, carrots, garlic, sea salt and black pepper; cook until tender.
Stir in flour and cook for 1 minute, stirring constantly so the flour doesn’t burn.
Immediately pour in your milk, whisking constantly until mixture is smooth.
Add in your broth or stock, then bring to a boil while constantly whisking.
Add in chopped potatoes, cover with a lid and simmer on LOW heat for 15-20 minutes, or until tender.
Using a hand blender or potato masher, quickly blend your soup for a few seconds. We want to make it creamy but still nicely chunky, so don’t overblend.
Add in your corn, raw shrimp, cayenne pepper and thyme; simmer for 5 minutes, or until shrimp are pink and just cooked through.
Taste test, then season with sea salt and pepper, if desired.
Garnish with your crispy cooked bacon, green onions, and parsley.
Enjoy!
â¤Rachel
Ingredients
- 4 slices nitrate-free bacon, chopped
- 4 ribs celery - diced
- 3 medium carrots, diced into 1/4-inch cubes
- 4 cloves fresh garlic - minced
- 3 large russet potatoes, diced very small
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 Tbsps gluten-free flour, or Arrowroot powder
- 1 can (13.5) organic, unsweetened coconut milk
- 4 cups of chicken bone broth, or vegetable stock
- 2 cups fresh or frozen organic corn kernels
- 1/4 tsp ground cayenne pepper
- 1 tsp thyme leaves
- 1-1/2 lbs. frozen peeled & deveined raw shrimp, thawed (If shrimp are very large, then you may want to chop to bite size)
Garnish ideas: sliced green onions and chopped fresh parsley
Instructions
- Heat a dutch oven, or heavy stock pot over medium-high heat, then add in bacon pieces and cook until golden and crispy.
- Transfer your cooked bacon to a plate lined with a paper-towel.
- Reserve the bacon fat in that same pot and heat over medium-high heat again.
- Add in celery, carrots, garlic, sea salt and black pepper; cook until tender.
- Stir in flour and cook for 1 minute, stirring constantly so the flour doesn’t burn.
- Immediately pour in your milk, whisking constantly until mixture is smooth.
- Add in your broth or stock, then bring to a boil while constantly whisking.
- Add in chopped potatoes, cover with a lid and simmer on LOW heat for 15-20 minutes, or until tender.
- Using a hand blender or potato masher, quickly blend your soup for a few seconds. We want to make it creamy but still nicely chunky, so don't overblend.
- Add in your corn, raw shrimp, cayenne pepper and thyme; simmer for 5 minutes, or until shrimp are pink and just cooked through.
- Taste test, then season with sea salt and pepper, if desired.
- Garnish with your crispy cooked bacon, green onions, and parsley.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4 slices nitrate-free bacon, chopped
- 4 ribs celery - diced
- 3 medium carrots, diced into 1/4-inch cubes
- 4 cloves fresh garlic - minced
- 3 large russet potatoes, diced very small
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 Tbsps gluten-free flour, or Arrowroot powder
- 1 can (13.5) organic, unsweetened coconut milk
- 4 cups of chicken bone broth, or vegetable stock
- 2 cups fresh or frozen organic corn kernels
- 1/4 tsp ground cayenne pepper
- 1 tsp thyme leaves
- 1-1/2 lbs. frozen peeled & deveined raw shrimp, thawed (If shrimp are very large, then you may want to chop to bite size)
Garnish ideas: sliced green onions and chopped fresh parsley
Instructions
- Heat a dutch oven, or heavy stock pot over medium-high heat, then add in bacon pieces and cook until golden and crispy.
- Transfer your cooked bacon to a plate lined with a paper-towel.
- Reserve the bacon fat in that same pot and heat over medium-high heat again.
- Add in celery, carrots, garlic, sea salt and black pepper; cook until tender.
- Stir in flour and cook for 1 minute, stirring constantly so the flour doesn’t burn.
- Immediately pour in your milk, whisking constantly until mixture is smooth.
- Add in your broth or stock, then bring to a boil while constantly whisking.
- Add in chopped potatoes, cover with a lid and simmer on LOW heat for 15-20 minutes, or until tender.
- Using a hand blender or potato masher, quickly blend your soup for a few seconds. We want to make it creamy but still nicely chunky, so don't overblend.
- Add in your corn, raw shrimp, cayenne pepper and thyme; simmer for 5 minutes, or until shrimp are pink and just cooked through.
- Taste test, then season with sea salt and pepper, if desired.
- Garnish with your crispy cooked bacon, green onions, and parsley.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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