Shrimp Corn Chowder
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!
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