Feel Better Chicken Soup is the soup you didn’t know you needed. Or you need it for some whiny person blowing their nose and running a fever and trying to infect everyone in the house. Okay, that was me two weeks ago. When I should have…
Egg Drop Soup is so easy. Like so super-duper-why-have-you-been-ordering-it-all-your-life easy. Really. Make some when you’re having a yen for Chinese Takeout or tonight. Or both. Whenever. 🙂 And, for a super swell bonus our version is so good for you. No yucky weird ingredients hiding…
As we’re pushing towards spring we still have a little winter and this Bacon and Shrimp chowder will warm you up from the inside out. It’s a pretty straightforward recipe full of nostalgic flavor!
Bacon and Shrimp Chowder
Serves/ Yield: 4
Prep Time: 15 minutes
Cook/ Assembly Time: 30 minutes
Total Time: 45 minutes
- 1 lb. Yukon gold potatoes, cut into 1” cubes
- 1 c. water
- 1 c. unsweetened almond milk
- 5 slices Bacon, chopped
- 1 lbs. medium shrimp, peeled and deveined
- 2 c. yellow onion, chopped
- 1 tablespoon fresh minced garlic
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Pinch crushed red pepper
- Salt and pepper, to taste
- 2 cups chicken stock
- ½ c. coconut milk, full fat
- Fresh thyme sprigs for garnish, if desired
In a small saucepan combine the potatoes and water. Cover and cook over medium heat for 10 minutes. Stir occasionally. Once the potatoes are cooked turn off the heat and add the almond milk. Use an immersion blender to smooth out the potato mixture, leave lumps, if desired.
While the potatoes are cooking, in a Dutch oven or large pot, over medium heat, fry the bacon pieces until the fat renders and they are brown and crispy. Drain on a paper towel-lined plate. Reserve 1 tablespoon of fat and drain off the rest.
Add the shrimp to the Dutch oven and cook until pink, stir frequently they will cook in 3-4 minutes. Remove them with a slotted spoon and have them join the bacon on the plate.
In the same pot add the onions and sauté until soft and translucent. Add the garlic and sauté until fragrant, about 30 seconds. Add the paprika, crushed red pepper, thyme, and salt and pepper, to taste. Continue cooking for 2 minutes, stirring frequently.
Add chicken stock and potato puree. Stir to combine and bring to a boil. Immediately, reduce the heat and simmer for 15 minutes.
Just before serving add the coconut milk and stir to incorporate and warm through. Then add the shrimp and bacon pieces.
Garnish with fresh thyme sprigs and serve immediately.
Options and Notes: If you won’t be eating it all in one sitting then keep the shrimp and soup separate so that you can reheat the soup without overcooking the shrimp.
The soup sings summer songs! If I really had to use one word I would call it fresh. The name doesn’t imply a fall from grace but is a play on the Spanish word “sin” which means “without.” The soup is also endlessly versatile and…