Shrimp and Cauliflower Chowder
Servings : 6
Ingredients
- 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
Instructions
- 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.
Notes
NOTE: You could also cook the shrimp in the chowder to give the chowder the flavor of the shrimp.