Paleo Shrimp Chowder
Shrimp chowder made gluten-free and dairy-free is easy to prepare and a nutritious dinner!
Servings: 4 to 6 people
Ingredients
- 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
Instructions
- 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.
- 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.
- Taste chowder for flavor and add more sea salt to taste. Serve chowder with sliced avocado, red pepper flakes, and dried parsley.
Notes
*For smoky flavor, use smoked paprika. I use sweet paprika.
Nutrition
Serving: 1grams