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    Home » Recipes » Paleo Recipes

    Bacon, Shrimp And Fish Chowder Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    One of the things we run into, as we’re sure many of you do as well, is the tendency to fall into the same pattern meal after meal. This might mean a salad plus protein for lunch or finding ourselves making large protein main courses for dinner every night and living off the leftovers throughout the week.

    Bacon Shrimp And Fish Chowder

    While it’s great to find comfort in your food, inviting some change is also important – it keeps things interesting!

    One of the ways we love to do this is to venture outside of our normal routine and try something like this dish – a fish and bacon chowder that’s perfect as a main course for dinner, making and freezing for lunch, or as one piece of a larger meal.

    This dish incorporates some of the best Paleo ingredients to create a chowder that’s simple and quick to prepare.

    You’ll definitely have some freedom here to pick the seafood ingredients that work best for your budget – for example, while peeled and deveined shrimp is much easier to work with, if you have the time to complete this yourself, you’ll save some money by purchasing your shrimp without these removed.

    As always, remember to consider the source of your seafood and take the time to learn about what you’re buying.

    While this chowder is perfect as a light, stand-alone course, we think pairing this dish with a salad really rounds out the meal. Try this grilled eggplant and sun-dried tomato salad for a great complement to the flavors of your chowder.

    Bacon, Shrimp And Fish Chowder Recipe

    Serves: 4 Prep: 20 min Cook: 25 min

    Ingredients

    • 1 lb. raw shrimp, peeled and deveined;
    • 2 lbs. haddock fillets, diced; (or other firm-fleshed fish fillets)
    • 1 bell pepper, diced;
    • 4 bacon slices, cooked and crumbled;
    • 1 onion, diced;
    • 2 cups chicken stock;
    • 1 ½ cups coconut milk;
    • 2 garlic cloves, minced;
    • 2 tsp. paprika;
    • 1 tsp. dried thyme;
    • Cooking fat;
    • Sea salt and freshly ground pepper, to taste;
    Bacon Shrimp And Fish Chowder Recipe Preparation

    Preparation

    1. Heat cooking fat in a saucepan over medium heat.
    2. Add the onions and garlic and cook for 4 to 5 minutes or until the onions are translucent.
    3. Add in the shrimp, bell pepper, and fish; cook everything for 4 to 5 minutes while stirring.
    4. Add thyme, paprika, sea salt, and freshly ground pepper to taste, frequently stirring for 2 minutes.
    5. Deglaze the saucepan by adding the chicken stock and scraping the bottom.
    6. Poor in the coconut milk and bring to a boil; then, lower heat to medium-low.
    7. Simmer for 12 to 15 minutes; serve garnished with crumbled bacon.
    Bacon Shrimp And Fish Chowder Recipe

    Bacon, Shrimp And Fish Chowder Recipe

    Looking for a soup that really changes things up? Try this amazing twist on fish chowder!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Soup
    Cuisine American
    Servings 4 people
    Calories 582 kcal

    Ingredients
      

    • 1 lb. raw shrimp peeled and deveined
    • 2 lbs. haddock fillets diced; (or other firm-fleshed fish fillets)
    • 1 bell pepper diced
    • 4 bacon slices cooked and crumbled
    • 1 onion diced
    • 2 cups chicken stock
    • 1 ½ cups coconut milk
    • 2 garlic cloves minced
    • 2 tsp. paprika
    • 1 tsp. dried thyme
    • Cooking fat
    • Sea salt and freshly ground pepper to taste

    Instructions
     

    • Heat cooking fat in a saucepan over medium heat.
      Cooking fat
    • Add the onions and garlic and cook for 4 to 5 minutes or until the onions are translucent.
      1 onion, 2 garlic cloves
    • Add in the shrimp, bell pepper, and fish; cook everything for 4 to 5 minutes while stirring.
      1 lb. raw shrimp, 1 bell pepper, 2 lbs. haddock fillets
    • Add thyme, paprika, sea salt, and freshly ground pepper to taste, frequently stirring for 2 minutes.
      2 tsp. paprika, 1 tsp. dried thyme, Sea salt and freshly ground pepper, 1 bell pepper
    • Deglaze the saucepan by adding the chicken stock and scraping the bottom.
      2 cups chicken stock
    • Poor in the coconut milk and bring to a boil; then, lower heat to medium-low.
      1 ½ cups coconut milk
    • Simmer for 12 to 15 minutes; serve garnished with crumbled bacon.
      4 bacon slices

    Nutrition

    Calories: 582kcalCarbohydrates: 15gProtein: 61gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 283mgSodium: 1458mgPotassium: 1308mgFiber: 2gSugar: 5gVitamin A: 2538IUVitamin C: 42mgCalcium: 146mgIron: 6mg
    Keyword bacon, fish chowder, shrimp
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Fish and Seafood Recipes, Paleo Pork Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, Paleo Dinner Recipes, Paleo Low-Carb Recipes, Paleo Lunch Recipes

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