Dairy Free Shrimp Chowder
Serves: Makes about 5 cups, and the recipe is easily doubled.
  • 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
  1. 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).
  2. 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.
  3. 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.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/dairy-free-shrimp-chowder-gaps/