What’s not to love about a thick and creamy seafood chowder? It’s a perfect way to highlight some nutrient-dense ingredients with some palate-pleasing flavors. I like making shrimp chowder because wild-caught shrimp is pretty easy for me to find lately and is fairly inexpensive. We try to eat seafood at least once a week or more. I also really love that this chowder contains one of my favorite health foods: bone broth! You can read about the beauty of bone broth here.
Many people shy away from shellfish and should if they come from polluted waters. However, shellfish has a lot to offer as it contains all of the organs when consumed. It’s high in: vitamin k2, vitamin D and iodine. That’s a lot of nutrition for a bowl of soup and it’s so delicious! If your family guzzles chowder like mine, you may want to double this recipe!
Ingredients: (makes 5 average servings) (Cooking Time: 15 minutes, Total Time (including prep: about 20 minutes)
3.5c chicken or poultry bone broth (instructions here)
1.5 lbs organic chopped potatoes or 4 medium chopped and peeled turnips
1lb peeled and deveined wild-caught shrimp (I’ve been buying Argentina shrimp from Trader Joes, lately)
1T mineral-rich salt (here)
1T organic garlic powder (here)
1 1/4 c raw or organic heavy cream
4t arrowroot starch (can be found inexpensively in most gluten free sections in stores)
Place broth, and potatoes or turnips in the pressure cooker. I use this one, here. Place the lid on and make sure the valve is closed. Place on the Sauté (medium) setting till it cuts itself off to bring up the pressure quicker. Then, set on the Porridge or Soup setting for 5 minutes. After the time is up, do a quick release of the valve. (Use a long utensil to do this so the steam doesn’t burn you.)
While you’re doing this, mix your heavy cream and arrowroot starch together to make a paste. When the 5 minutes is up and you can open the lid, add in the rest of the ingredients, mix well and turn on the Sauté/ Medium setting and cook for 3-4 minutes, till the shrimp is cooked through and the broth is very creamy and thickened. Mix well several times during this time.
Place the broth in the pressure cooker.
Chop potatoes or chop and peel turnips.
Place in with the broth in the pressure cooker and put on the Saute/Medium setting. Make sure the valve is closed. It will turn itself off in about 7 minutes.
When it turns itself off, turn on the Porridge or Soup setting on high pressure for 5 minutes.
While the root veggies and broth are cooking, mix the arrowroot starch into the cream to make a paste. This keeps the starch from forming gummy balls as it hits the hot broth.
When the pressure cooker is finished cooking the root veggies and broth, release the pressure, add in the rest of the ingredients and mix well. Place on the Sauté /Medium setting and cook for 3-4 more minutes, then serve.