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Shrimp Corn Chowder

Course: Food Prep, Recipes, Soups
Servings: 6

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!