Name: Dairy-Free Shrimp Chowder
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1/4 cup olive oil; 1 cup celery, sliced; 1 cup carrots, sliced (I use baby carrots); 1/2 cup red onion, diced; 4 cloves pressed garlic; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 3 cups bone broth; 2 cups cashew milk (see notes below for recipe I used); 1 cup almond flour; 2 bay leaves; 1/2 teaspoon garlic salt, optional; 1/2 teaspoon onion salt, optional; 1 head cauliflower, chopped into small florets; 1 pound shrimp, peeled and deveined (if sautéing in a separate skillet, add another 1/4 cup olive oil and pinches of sea salt and pepper, as desired)

Dairy-Free Shrimp Chowder

Print Recipe

This Dairy-Free Shrimp Chowder is a paleo dinner recipe the whole family can enjoy! It’s also the perfect comfort food or date night in recipe!

Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hour 20 mins
Yield: 8 cups 1x

Ingredients

Scale

1/4 cup olive oil
1 cup celery, sliced
1 cup carrots, sliced (I use baby carrots)
1/2 cup red onion, diced
4 cloves pressed garlic
1/4 teaspoon sea salt
1/4 teaspoon black pepper
3 cups bone broth
2 cups cashew milk (see notes below for recipe I used)
1 cup almond flour
2 bay leaves
1/2 teaspoon garlic salt, optional
1/2 teaspoon onion salt, optional
1 head cauliflower, chopped into small florets
1 pound shrimp, peeled and deveined (if sautéing in a separate skillet, add another 1/4 cup olive oil and pinches of sea salt and pepper, as desired)

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Instructions

In a large saucepan or stockpot, combine the olive oil, celery, carrots, red onion, pressed garlic, sea salt, and black pepper, and sauté for about 7-10 minutes or until vegetables are softened.
In the same saucepan or stockpot, add bone broth, cashew milk, almond flour, bay leaves, garlic salt, and onion salt, and simmer covered on a low to medium heat for about 20 minutes.
Add chopped cauliflower and shrimp (if not sautéing separately in a skillet) and continue cooking for another 30 minutes or until cauliflower reaches desired consistency.
If sautéing shrimp in a separate skillet, with about 15 minutes to go, sauté shrimp in 1/4 cup olive oil, sea salt, and pepper, as desired, and add to chowder a few minutes before serving (or use as a topping).
Season with sea salt, pepper, garlic salt, or onion salt as desired.

Notes

For the cashew milk, soak 2 cups cashews in warm water overnight, drain and rinse, and then blend on high speed with 1 1/2 cups fresh water until smooth. This will give you approximately 3 and half cups of cashew milk. You can increase the amount of cashews by about 1/4 cup and increase the amount of water to about 1 3/4 cup to get an even 4 cups of cashew milk. This would allow you to double the recipe, if you so choose. Finally, store any unused cashew milk in the refrigerator and use within the week.

Find it online: https://www.spiritedandthensome.com/dairy-free-shrimp-chowder/