Shrimp and Sweet Potato Chowder
In short: A dairy-free chowder of plump shrimp, sweet potatoes and bell pepper in a smoky coconut broth, brightened with lime and cilantro. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Sweet potatoes make a good base for chowder because they soften into the broth and give it body without much work. In this version they simmer with onion, red pepper, celery, smoked paprika and thyme, and a cup of coconut milk replaces dairy. The shrimp go in at the very end and need only a few minutes. Lime juice and cilantro finish the bowl, so the chowder tastes rich but fresh.
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion, bell pepper and celery for 7 minutes, stirring, until soft. Add the garlic, smoked paprika, thyme and cayenne and cook for 1 minute.
- Add the sweet potatoes, the stock and 1/2 teaspoon of the salt. Bring to a boil, then reduce the heat and simmer partly covered for 12 to 15 minutes, until the sweet potatoes are tender.
- Mash about a quarter of the sweet potato cubes against the side of the pot to thicken the broth. Stir in the coconut milk and warm through for 3 minutes.
- Toss the shrimp with the remaining 1/2 teaspoon of salt, add them to the pot and cook for 3 to 4 minutes, stirring, until they are pink, curled and opaque all the way through.
- Take the pot off the heat. Stir in the lime juice and pepper and taste for salt. Serve topped with scallions and cilantro.
Tips
- Do not overcook the shrimp. They are done when they turn pink and form a loose C shape. A tight O means they are overcooked and rubbery.
- Frozen shrimp work well. Thaw them in a bowl of cold water for 15 to 20 minutes, drain and pat them dry before seasoning.
Questions and answers
Can I use cream instead of coconut milk?
Yes, but the chowder will no longer be dairy-free. Use 250 ml (1 cup) of cream or whole milk and add it at the end, keeping the heat low. The chowder will taste less sweet and more classic.
How spicy is this shrimp and sweet potato chowder?
It is mild. The smoked paprika adds smoky warmth, and the cayenne is optional. Pass hot sauce at the table for anyone who wants more heat.
Can I make this chowder ahead of time?
Make the base up to 3 days ahead and keep it in the fridge. Reheat it, then add the shrimp and cook them for 3 to 4 minutes just before serving.
How long does it take to make Shrimp and Sweet Potato Chowder?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Shrimp and Sweet Potato Chowder?
About 410 kcal per serving, with 28 g of protein, 40 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 40 g |
| Fat | 16 g |
| Fiber | 7 g |
| Sugar | 14 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
