Dairy Free Shrimp Corn Chowder
Adding another cozy nutritious soup to the Brunette Collective. This dairy free shrimp corn chowder is a little sweet, little spicy, and perfect for chilly fall days.
Ingredients
- 2 cans whole kernel corn (4 whole ears of corn if you are not using canned)
- 1 can creamed corn
- 1/2 lb red potatoes, diced (I use baby creamer potatoes)
- 1 lb peeled, deveined shrimp
- 3 c chicken bone broth (You can totally sub chicken broth or veggie stock instead)
- 2 shallots, diced
- 3 green onions, sliced
- 1 jalapeño
- 3 T flour
- 1/2 c coconut cream
- 1 c oat milk
- 4 cloves garlic
- 1 T avocado oil
- 2 t Old Bay (You can always add more if desired)
- salt + pepper to taste
Instructions
- In a dutch oven or large pot, add avocado oil over medium heat.
- Sauté shallot, garlic, green onion (only add in white part of onion and set aside green stalk for the topping) and jalapeño ( add as many or as little of the seeds based on preference. I like a little spice so I add half the seeds/stalk) until fragrant. About 3 minutes.
- Slowly add in flour one tablespoon at a time while continuously whisking. Make sure flour is completely combined, you may need to add a few splashes of bone broth while whisking.
- While still whisking, gradually add in bone broth one cup at a time. This should take 1-2 minutes for everything to be evenly combined and mixed together.
- Add in coconut cream and oat milk while whisking.
- Add in potatoes and cook until tender. About 15 minutes.
- Add peeled shrimp and cook for about 3-4 minutes. Don't overcook or the shrimp will start to get rubbery.
- Add salt, pepper and old bay to taste.
- Top with chopped green onion, a few fresh jalapeño slices and some old bay. ENJOY!
- I divide mine up into single serving containers and freeze mine for another day.