Shrimp and Potato Chowder (Grain-Free)
Try this Shrimp and Potato Chowder (Grain-Free) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
- 6 cups chicken stock
- 2 bunches green onions chopped
- 2 teaspoons celtic sea salt
- 2 tablespoons butter or coconut oil
- 2 pounds baby potatoes cut into bite-size pieces
- 1 1/2 cups heavy cream (i prefer raw cream or for a dairy-free option, use coconut milk)
- 1 1/2 pounds wild shrimp
- 4 glugs of hot sauce
- Carbohydrate 260.149174163942 g
- Cholesterol 86.4000000730383 mg
- Fat 35.3764662952153 g
- Fiber 19.9580647125794 g
- Protein 90.9011318093522 g
- Saturated Fat 9.4806680402151 g
- Serving Size 1 1 recipe (4480g)
- Sodium 8823.79108788149 mg
- Sugar 240.191109451362 g
- Trans Fat 2.59156510264507 g
- Calories 1735 calories
Place the butter in a large pot over medium heat. Melt the butter and then add the onions. Cook the onions for 2 minutes, stirring occasionally. Add the potatoes, stock, and salt then bring to a simmer. Cook for about 10-15 minutes until potatoes are fork tender. Stir in the cream and cook until hot (but not boiling). Add the shrimp and cook until no longer pink, about 3-4 minutes. Stir in hot sauce, season to taste and serve.
