Red Shrimp and Corn Chowder
October through February, I’m all about the soups! And finally- I have came up with a way to enjoy a chowder without the dairy! I My Red Shrimp and Corn Chowder will be your new dairy free go to soup! I love and miss the richness of the ever so tasty heavy cream but my body doesn’t.
Preparation:
Here I am using So Delicious Coconut Milk and chicken broth to have that balanced flavor. {I’m not affiliated with them, I just really enjoy their coconut milk} I like So Delicious because it works well with soups, smoothies and with baking. Major stores like Kroger and Safeway should carry it but I have found the best deals to be at Costco.
When I make regular clam chowder, I use bacon, so nothing stopped me from using it with this recipe. However, I did use less.
I also added in kale, for good vitamin measure of course.
Can any substitutes be used?
If you don’t have coconut milk and you want to use regular dairy milk, you can. As far as other plant based milks, I’ve experimented with oat and hemp. Coconut milk has the right overall taste for my soups. You can sub out the chicken broth for vegetable broth.
This recipe features Argentinian Red Shrimps from Trader Joe’s. However you can use different shrimp if you don’t have a Trader Joe’s near you.
I use a spice blend in this Red Shrimp and Corn Chowder from Flavor God.To replace this you can create your own blend of: onion powder, granulated garlic, coriander, cumin, sea salt, dried basil leaves, some kind of chili pepper, paprika and black pepper. I would use sweet paprika over smoked paprika in this dish.
Canned corn, fresh corn or frozen corn would work in this recipe.
If you’re looking for another recipe that features the spice blend listed above, check my other recipe, Steak Bites with Yukon and Cauliflower Mash !
Enjoy!
Let’s Make Red Shrimp and Corn Chowder!
Red Shrimp and Corn Chowder
Ingredients
- 1 pound red argentinian shrimp
- 8 oz bacon diced
- 1 onion diced
- 3 yellow potato peeled and diced
- 1 can chicken broth 14.5 oz can
- 5 cups coconut milk So Delicious Brand
- 1 cup corn, frozen
- 1/2 cup shredded kale
- 1 tbsp garbanzo flour about 1 TSBP for thickening
- 2-3 tbsp italian parsley chopped
- 3 tbsp everything seasoning Flavor God
- kosher salt to taste
- 1 tbsp olive oil
Instructions
- In a large pot or dutch oven, heat the oil on low. Add the bacon and. let it cook for about 2 minutes. Add the onions. Continue to cook for for another 2 minutes.
- Sprinkle the garbanzo flour. Mix well and then add the shrimps.
- Cook for 5 minutes then pour in the coconut milk and the chicken broth.
- Add the corn and bring it to a boil. Add the diced potatoes and let it simmer for about 20 min. Add the seasonings along with 1-2 tsp salt.
- Stir in the kale and Italian parsle.
- Taste test your soup. Add additional salt if needed.
Notes
Nutrition
I can’t have a lot of dairy anymore so I love that this is dairy free!