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November 4, 2015

Shrimp and Potato Chowder (Grain-Free)

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Good hearty soups and stews like this shrimp and potato chowder, form the backbone of our family’s diet. They’re nutrient-dense and usually don’t take a lot of hand’s-on prep.

After many years of learning to use nutrition to help overcome health issues, I decided it was time to finally officially do some studying – so … I’m back in school! A couple months ago I started the Nutritional Therapy Practitioner program and I’ve been busy learning more about how to restore and heal the body with food. Right now, I’m knee deep in information about digestion, nutrient deficiencies and anatomy. I’m loving it!

I’ll share with you what I learn and post more health and nutrition articles on the site so we can all grow together.

Good hearty soups and stews like this shrimp and potato chowder, form the backbone of our family’s diet. They’re nutrient-dense and usually don’t take a lot of hand’s-on prep.

Good hearty soups and stews, like this shrimp and potato chowder, form the backbone of our family’s diet. They’re nutrient-dense and usually don’t take a lot of hand’s-on prep. The leftovers are easy to reheat and pack in a thermos or serve when we’re in a hurry. Plus, doesn’t soup or stew always taste better the next day?

Wild shrimp is a great source of selenium – a nutrient that’s very important to people struggling with thyroid disease. If you can’t find wild shrimp in your area, you can substitute chicken breasts in this recipe.

Here’s another little tip – to help the shrimp go a little further, I cut each piece of shrimp in half length-wise. This is a sneaky way to double the volume of the shrimp in your chowder.

Serves: Serves 4-6

Shrimp and Potato Chowder (Grain-Free)

Adapted from Southern Living

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Ingredients

  • 2 tablespoons butter or coconut oil
  • 2 bunches green onions, chopped
  • 2 pounds baby potatoes, cut into bite-size pieces
  • 6 cups chicken stock
  • 2 teaspoons Celtic sea salt
  • 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

Instructions

  1. 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.
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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gluten Free Recipes, Grain Free Recipes, Nut-free, Soups, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Uncategorized | 5 Comments

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5 Comments

  1. Anne Fisher

    November 4, 2015 at 3:19 pm

    Carrie I'm so excited that you are doing the NTP program! It suits you. I would like to do the program as well and an overseas move will put that on hold for awhile. Look forward to what you share with all your readers!
    to Anne Fisher" aria-label='Reply to this comment to Anne Fisher'>Reply to this comment
  2. Stephanie Weaver, MPH

    November 5, 2015 at 4:19 pm

    This looks amazing. I use the same trick with bay scallops, cutting them in half crosswise to make them go farther in chowder. Congrats on furthering your education, that's awesome! I just signed up for a health coaching program in January. Very excited!
    to Stephanie Weaver, MPH" aria-label='Reply to this comment to Stephanie Weaver, MPH'>Reply to this comment
  3. Stephanie

    November 20, 2015 at 10:37 am

    I made this recipe and tweeked it just a little. I also added homemade bacon bits and a bag or organic corn. It was awesome with sourdough bread and ghee. Yummy and nourishing. Thanks for posting!
    to Stephanie" aria-label='Reply to this comment to Stephanie'>Reply to this comment
  4. Deerokc

    January 8, 2017 at 11:04 am

    This recipe looks very yummy, plan on adding it to a weekly menu soon. Thanks also for the chuckles, "4 glugs" ! I understand exactly what you mean, just tickled my funny bone.
    to Deerokc" aria-label='Reply to this comment to Deerokc'>Reply to this comment

Trackbacks

  1. Warming winter soups – Dori Harnly Allwein says:
    February 2, 2019 at 3:12 pm
    […] Shrimp and Potato Soup […]
    to Warming winter soups – Dori Harnly Allwein" aria-label='Reply to this comment to Warming winter soups – Dori Harnly Allwein'>Reply to this comment

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Hi, I’m Carrie Vitt, NTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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