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Shrimp and Cauliflower Chowder

Shrimp and Cauliflower Chowder

Author: Ryan Chapman
Servings : 6


  • 1 lb shrimp raw, peeled
  • 1 head cauliflower coarsely chopped
  • 1 Tbsp bottled minced garlic or 3 garlic cloves, minced
  • 1 onion diced
  • 2 carrot chopped
  • 2 stalks celery chopped
  • 4 cups Chicken broth
  • 1 cup coconut milk full fat (not lite)
  • 1 1/2 tsp cumin
  • 1 tsp ground turmeric
  • 2 green onion
  • 4 slices uncured bacon cooked and crumbled
  • 2 Tbsp coconut oil
  • salt
  • pepper


  • Melt half of the coconut oil in a large saucepan placed over a medium heat. Add the garlic, onion, carrots, and celery. Saute until vegetables are tender (about 5 minutes).
  • Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.
  • Add in the chicken broth, cumin, turmeric, coriander, and coconut milk, and stir together.
  • Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
  • OPTIONAL: Use an immersion blender to puree some of the soup while leaving some larger pieces. If you don't have an immersion blender, you can remove about 1/2 of the soup and puree in a blender or food processor but use caution blending hot liquids. There should always be a vent for heat to escape.
  • Melt the other half of the coconut oil in a frying pan over medium heat. Add the raw shrimp and cook (turning occasionally) until they are just barely pink throughout.
  • Serve the chowder with the shrimp, bacon, and chopped green onions as shown. See notes for more options.


NOTE: You could also cook the shrimp in the chowder to give the chowder the flavor of the shrimp.
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