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Dairy-Free Paleo Shrimp Chowder - a healthy gluten-free chowder recipe that is still thick, creamy, and delicious | TheRoastedRoot.com
Paleo Shrimp Chowder
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: Main Course
Keyword: chowder, dairy free, gluten free, healthy, paleo, soup recipe
Servings: 4 to 6 people
Author: Julia
  • 2 Tbsp avocado oil or olive oil
  • 1/2 medium yellow onion finely chopped
  • 1 small jewel yam peeled and chopped
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 3 cups chicken broth divided
  • 1 Tbsp cider vinegar
  • 1 California Avocado peeled and diced
  • 1.5 Tbsp ground paprika *
  • .5 to .75 pounds raw shrimp de-veined
  • 1 Tbsp dried parsley
  • 1 tsp sea salt to taste
  • 1/4 cup dry white wine optional
For Serving:
  • 1 California Avocado sliced
  • red pepper flakes
  • dried parsley
  1. Heat the oil in a large stock pot over medium heat. Add the onion and yam and cover, stirring occasionally, until onion begins to turn translucent, about 3 to 5 minutes. Add the carrots, celery and garlic. Cover and continue cooking, stirring occasionally, until all vegetables have softened but are still al dente, about 3 to 5 minutes.

  2. Add half the broth, vinegar, avocado, and paprika to a small blender and blend until smooth. Add this mixture to the pot with the vegetables along with the remaining ingredients and stir well. Reduce heat, cover, and cook at a gentle boil for 15 minutes. Uncover and continue cooking, stirring occasionally, until chowder has thickened to desire level, about 10 to 15 minutes.

  3. Taste chowder for flavor and add more sea salt to taste. Serve chowder with sliced avocado, red pepper flakes, and dried parsley.

Recipe Notes

*For smoky flavor, use smoked paprika. I use sweet paprika.