The changing temperature outside makes me want to eat all the soups, stews, and chilies. This shrimp and veggie chowder hits the spot for chilly autumn nights.
Of course, some people might say the star of the show in this recipe is the shrimp. And I’d agree with that. But I don’t think we should overlook the crazy amount of vegetables in this yummy chowder either. Get your veggie on in a completely delicious way when you eat just one bowl of this chowder.
“What veggies specifically?” you may be asking. Well, I’m partial to carrots, celery, onion, red bell pepper, and zucchini. But quite honestly, you could use whatever sounds good to you and this will probably still turn out amazing.
This chowder is so simple to make. The longest part of the process is probably chopping up all the veggies in the first place. If you want to be really lazy (or let’s call it – efficient), you could buy pre-chopped vegetables from the store. I know Trader Joe’s has a great selection.
Once you’ve got all your ingredients prepped, you’ll want to start by cooking the shrimp. Again – a little trick – you could buy pre-cooked shrimp and then just warm it in the pan. You gotta love all the quick tricks 😉
Once your shrimp is cooked or warmed all the way through, you’ll remove from the pot and add your veggies and seasoning. You want your vegetables to get a lightly browned, softened look to them. Then you can add your broth and cream and let everything mingle together until simmering.
Once you’ve got a simmer going, let it sit like that for 10-15 minutes so all of the flavors can infuse. Add the shrimp back to the pot. Let it get warm and you’re ready to eat!
If you like this recipe, check out these others:
Shrimp and Veggie Chowder
- 1 tablespoon olive oil
- 1 pound shrimp chopped
- 1 onion diced
- 2 stalks celery diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 carrot diced
- 1 zucchini diced
- 1 tablespoon Old Bay seasoning
- 2 cups chicken broth
- 1 cup heavy cream or coconut milk
- Sea salt and fresh ground pepper to taste
Heat the oil in a large pot. Add the shrimp and cook until pink. Remove from pot.
Add the veggies and Old Bay and cook until softened and lightly browned. Add the broth and cream and bring to a low simmer.
Simmer for 10-15 minutes, and add the shrimp back to the pot. Heat through and serve.
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