Creamy Potato Chowder with Shrimp and Bacon

Creamy Potato Chowder with Shrimp and Bacon (dairy-free) - Lexi's Clean Kitchen

This one-pot Creamy Potato Chowder with Shrimp and Bacon is the ultimate comfort food on a chilly evening! Paleo-friendly, loaded with veggies, and dairy-free (if you use the cashew cream option) for a completely guilt-free chowder option!

Creamy Potato Chowder with Shrimp and Bacon

Creamy Potato Chowder with Shrimp and Bacon

Here in New England, Chowder’s are our go-to bowl of comfort during chilly Summer and early Fall evenings! I wanted to create a chowder that was rich, creamy, guilt-free and great for any time of year, and am so excited to share this soup with you! If you love bacon as much as I do, this soup is a must-make! Creamy potatoes, perfectly cooked shrimp, and bits of bacon in every bite… soup perfection.

Potato Chowder Ingredients

  • Potatoes
  • Bacon
  • Shrimp
  • Onion
  • Garlic
  • Celery
  • Carrots
  • Paprika
  • Thyme
  • Chicken stock
  • Corn
  • Heavy cream or Cashew cream 
  • Fresh Herbs

Creamy Potato Chowder with Shrimp and BaconHow to Make Potato Chowder

I wanted to make this soup as easy as possible, to make this a perfect weeknight dinner option on this chilly fall days when you need to be warmed up a bit! To make it simple:

  1. Cook bacon and then drain the fat, and set aside. Next cook the shrimp, then set that aside, too.
  2. Cook the onion, garlic, potato celery and carrots until starting to soften.
  3. Next pour in chicken stock and make sure to scrape up all of the brown bits from the bottom of the pan.
  4. Cover and bring to a boil over medium-high heat. Once at a boil, add corn and turn down heat and let simmer for 10-15 minutes.
  5. Whisk in cream of choice and taste and adjust seasoning.
  6. Serve in desired serving bowls. Top with roughly chopped shrimp, bacon pieces, parsley, thyme, scallions, and corn if using.

How to Make it Dairy Free

Cashew cream is a great way to make this creamy soup dairy-free. If you haven’t heard of cashew cream before, it is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream It can be used for both savory or sweet recipes but also it’s just kind of delicious! To check out these easy directions for how to make this, check out this post.

Creamy Potato Chowder with Shrimp and BaconIf you like this soup recipe, check out these others:

Creamy Potato Chowder with Shrimp and BaconIngredient:

Prep Time 10 minutes Cook Time 25 minutes Total Time 0:35 Serves 6

Ingredients

  • 1 package nitrate-free bacon
  • 1 pound deveined shrimp
  • 1 onion, minced
  • 2 garlic cloves
  • 3 yukon potatoes, diced
  • 2 celery ribs, diced
  • 2 carrots, minced
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon dried thyme
  • 4 cups chicken stock
  • 1/4 cup good quality cream or 1/4 cup cashew cream *see notes for cashew cream recipe
  • 1 cup fresh or frozen corn (non-GMO/local if possible), thawed and cooked
  • 1 tablespoon fresh parsley, for garnish
  • 1 sprig fresh thyme, for garnish
  • 1 tablespoon scallions, for garnish

Directions

  1. Heat a large dutch oven over medium heat. Add bacon and cook until crispy, around 5-8 minutes. Turn off heat and place bacon on a plate lined with paper towels.
  2. Drain all but 1 tablespoon of bacon fat out of the pan. Turn heat to medium-high and cook shrimp for about 2-3 minutes on each side, or until pink and fully cooked through. Transfer shrimp to a plate lined with paper towels.
  3. Drain all of the cooking liquid out of the pan.
  4. Place garlic and onion into the dutch oven. Cook for 1-2 minutes or until onions start to turn translucent. Add potato, celery, and carrots to the pot. Cook until potato starts to soften.
  5. Add in spices. Cook for 1-2 minutes, or until fragrant.
  6. Pour in chicken stock and stir well, making sure to scrape up all of the brown bits from the bottom of the pan.
  7. Cover and bring to a boil over medium-high heat. Once at a boil, turn down heat and let simmer for 10-15 minutes.
  8. Whisk in cream of choice. Taste and adjust seasoning as desired.
  9. Serve in desired serving bowls. Top with roughly chopped shrimp, bacon pieces, parsley, thyme, scallions, and corn if using.
  10. Serve warm!

Recipe Notes

*Cashew Cream: Soak 1/2 cup cashews in 2 cups of water for 4-6 hours or overnight. Drain soaked cashews and rinse well. Place in a high-speed blender with 1/2 cup water. Blend until creamy and thick. Add 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Place in the refrigerator until ready to use.

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Green Chile Vegetable Soup

This Green Chile Vegetable Soup is light, flavorful, and packed with hearty veggies! It’s the perfect meatless soup to keep you warm all season long! Customize this soup with your favorite veggies, beans, and/or gluten-free pasta, too!

Green Chile Vegetable Soup

This month, my blogging girlies and I decided a SOUP post was a must. These are 6 healthy soups that you truly must try!

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Slow Cooker Sausage Kale Soup from Eating Bird Food

Come home to a warm and comforting meal with this slow cooker sausage kale soup! It’s packed with flavor and a breeze to whip up.

Thai Slow Cooker Chicken Noodle Soup from Food Faith Fitness

This crock pot chicken noodle soup has a Thai spin! It uses butternut squash noodles to keep it gluten free, paleo friendly and under 300 calories and 3 SmartPoints! A low-carb option is included!

Paleo Creamy Broccoli Soup with Crispy Shallots from Running to the Kitchen

This easy creamy broccoli soup is rich, comforting and topped with crispy shallots. It’s also paleo, gluten free, vegetarian and vegan!

Curried Cauliflower Rice Kale Soup from Cotter Crunch

This Curried Cauliflower Rice Kale Soup is one flavorful and healthy soup to keep you warm this season. An easy soup recipe for a nutritious meal-in-a-bowl. Paleo, vegan, and Whole30 friendly! 

Crock-Pot Chicken Tortilla Soup with Kale from Fit Foodie Finds

Chicken Tortilla Soup never got easier AND HEALTHIER! Throw everything in your crock-pot and you’ve got dinner ready before you know it!


This Green Chile Vegetable Soup is perfect for a meatless Monday, or really any night of the week! It is a light flavorful soup, with an added kick (but not too overpowering). It’s a great soup to load up on all of those good for ya veggies.

Green Chile Vegetable Soup

Green Chile Vegetable Soup \

Green Chile Vegetable Soup
Serves 6
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 tablespoon extra-virgin olive oil or avocado oil
  2. 1 onion, diced
  3. 2 garlic cloves, minced
  4. 4 carrots, diced
  5. 3 celery stalks, diced
  6. 1 cup diced baby bella mushrooms
  7. 2 cups fresh spinach, roughly chopped
  8. 1/4 cup fresh basil, roughly chopped
  9. 1 32-ounce box vegetable broth or chicken broth
  10. 1 4.5-ounce can chopped green chiles
  11. 1 teaspoon fine sea salt, more to taste
  12. 1/2 teaspoon black pepper, more to taste
  13. 1/2 teaspoon onion powder
  14. 1/2 teaspoon garlic powder
  15. 1/2 teaspoon dried parsley
  16. Optional: 1 15-ounce can kidney beans
  17. Optional: 1 cup gluten-free pasta, cooked
Instructions
  1. In a dutch oven over medium heat, heat oil and sauté onion, garlic, carrots, and celery for 5 minutes until aromatic veggies become flagrant.
  2. Add in mushrooms and spinach, and sauté until wilted, about 1 minute.
  3. Add in broth, chiles, spices, and beans. Bring to a boil then reduce heat and let simmer for 20 minutes.
Notes
  1. If you aren't vegan and do chicken broth, I recommend it. I like the flavor with this soup.
Lexi's Clean Kitchen https://lexiscleankitchen.com/



Green Chile Vegetable Soup

Green Chile Vegetable Soup

Prep Time 10 min Cook Time 45 min Total Time 0:55

Ingredients

Directions

  1. In a dutch oven over medium heat, heat oil and sauté onion, garlic, carrots, and celery for 5 minutes until aromatic veggies become flagrant.
  2. Add in mushrooms and spinach, and sauté until wilted, about 1 minute.
  3. Add in broth, chiles, spices, and beans. Bring to a boil then reduce heat and let simmer for 20 minutes.

Recipe Notes

  • If you aren't vegan and do chicken broth, I recommend it. I like the flavor with this soup.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!