Creamy Coconut Shrimp and Vegetable Chowder
Prep time
10 minutes
Cook time
22 minutes
Servings
6
This Creamy Coconut Shrimp and Vegetable Chowder is a rich, comforting twist on classic seafood soup with a naturally dairy-free base. Made with Ellyndale® Organics Liquid Coconut Oil, hearty vegetables, tender shrimp, and full-fat coconut milk, this flavor-packed chowder delivers a warming blend of smoky paprika, garlic, and herbs in every spoonful. Ready in just over 30 minutes, it’s the perfect weeknight meal when you’re craving something cozy, creamy, and satisfying without the cream.
Ingredients
2 tablespoons
Liquid Coconut Cooking Oil, Organic
1
large golden potato, peeled and cubed
½ cup
yellow onion, chopped
1
medium red bell pepper, chopped
1
small jalapeño, finely chopped
1 teaspoon
minced garlic
2 tablespoons
all-purpose flour
2 cups
chicken stock
2 tablespoons
tomato paste
1 teaspoon
smoked paprika
½ teaspoon
dried thyme
1 cup
full fat coconut milk
12 ounces
raw medium shrimp, thawed/peeled/deveined
1 cup
corn
½ teaspoon
salt
¼ teaspoon
black pepper
Fresh chopped parsley for serving
Directions
- Heat coconut oil over medium heat in a large pot or Dutch oven. Add potatoes, onion, bell pepper, and jalapeño. Sauté for 5 minutes. Stir in garlic. Cook 1 minute longer.
- Sprinkle flour over vegetables and stir to coat. Cook for 1 minute.
- Gradually stir in chicken stock. Stir in coconut milk and bring to a boil. Add
tomato paste, smoked paprika, and thyme. Reduce heat to simmer. Simmer for 10 minutes, until potatoes are tender. - Stir in corn and shrimp. Cook 3-5 minutes longer, until shrimp is pink and cooked through. Season with salt and pepper.
- Ladle into bowls and serve hot topped with chopped parsley.
