Dairy Free Shrimp Chowder Serves: Makes about 5 cups, and the recipe is easily doubled. Ingredients - ½ head cauliflower, cut into florets
- 2 medium zucchini, peeled and cut into large chunks
- ¾ cup chicken broth
- ½ cup coconut milk
- 1 teaspoon Old Bay seasoning or curry powder
- ½ tsp dijon mustard
- 1 tablespoon lemon juice
- 2 Tbs. fat of choice: lard, coconut oil, or butter if dairy is okay
- 12 oz fully cooked shrimp
- Salt and pepper, to taste
Instructions - Place the cauliflower florets, zucchini, and broth in the slow cooker. Cook on high for about 4 hours or low for 6-8 hours until the cauliflower is very tender. (You can also steam the veggies until tender instead of using a slow cooker and just add the broth in the next step).
- Carefully pour the vegetables and liquid into a blender. Puree with the coconut milk, Old Bay, dijon, lemon juice, and fat. If the soup is too thick, add a bit more broth or coconut milk.
- Chop the shrimp into small chunks. Place the shrimp and pureed soup base into the slow cooker or a pot on the stove and warm through. Season to taste with salt and pepper.
Dairy Free Shrimp Chowder
Serves: Makes about 5 cups, and the recipe is easily doubled.
Ingredients
- ½ head cauliflower, cut into florets
- 2 medium zucchini, peeled and cut into large chunks
- ¾ cup chicken broth
- ½ cup coconut milk
- 1 teaspoon Old Bay seasoning or curry powder
- ½ tsp dijon mustard
- 1 tablespoon lemon juice
- 2 Tbs. fat of choice: lard, coconut oil, or butter if dairy is okay
- 12 oz fully cooked shrimp
- Salt and pepper, to taste
Instructions
- Place the cauliflower florets, zucchini, and broth in the slow cooker. Cook on high for about 4 hours or low for 6-8 hours until the cauliflower is very tender. (You can also steam the veggies until tender instead of using a slow cooker and just add the broth in the next step).
- Carefully pour the vegetables and liquid into a blender. Puree with the coconut milk, Old Bay, dijon, lemon juice, and fat. If the soup is too thick, add a bit more broth or coconut milk.
- Chop the shrimp into small chunks. Place the shrimp and pureed soup base into the slow cooker or a pot on the stove and warm through. Season to taste with salt and pepper.
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