Recipe: Creamy Almond-Coconut Chowder

By Tilly Dillehay

Gluten free, dairy free, low-glycemic, paleo

This chowder is absolutely my favorite soup in the world. I discovered this way of making chowder a few years ago, when I was trying to cut down on dairy in my life, and wanted a healthy lunch to make in large batches and eat throughout the week at the office.

Boy, did this fit the bill! Even now, I often get cravings for this soup, although for some reason it feels most appropriate in the summertime.

 

Ingredients

  • 1-2 large onions
  • 3 cloves garlic
  • 4 ears corn on the cob, baked in the husk until tender
  • 1 lb. raw shrimp, peeled and deveined (or a favorite, cheaper fish like tilapia, salmon, or cod)
  • 4-5 tomatoes on the vine or Romas
  • 1 quart plain unsweetened almond milk
  • 1 can coconut milk, regular or lite (find in the Asian section of grocery store)
  • salt, pepper, and Cajun seasoning (I use Tony’s)

 

Directions

  1. Chop the onion and sauté in the bottom of a large stock pot until just becoming tender. (I love to use my enameled cast iron pot for this, because it’s the only dish I need for the whole cooking process.)
  2. Add the garlic and and the shrimp and sauté together for five minutes or so. Slice the kernels from cobs and add. (Optional: throw in an extra veggie… I put some sliced cabbage in the batch pictured, just because I had it on hand.)
  3. Pour in your can of coconut milk, and about 1/2 to 3/4 your cardboard container of almond milk. You want to just cover your other ingredients with a little extra. Add salt, pepper, and Cajun seasoning to taste. Lightly simmer for 15-20 minutes.
  4. Add your tomatoes and simmer for another five minutes and then turn heat off and cover. Be careful not to overcook because onions and tomatoes both become a little mealy.

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Here, I’ve used thawed cod fillets instead of shrimp. I grilled the cod in a separate pan and then flaked and added it at this point.

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