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    Home » Paleo Recipes

    Mussels And Shrimp Chowder Recipe

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

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    This savory and flavorful chowder is stocked with fresh vegetables, seafood, pancetta, and cooks quite quickly. The chunky vegetables will take a few minutes to boil and soften, however the shrimp and mussels are added toward the end and will be ready in short order.

    Mussels And Shrimp Chowder

    The chili paste and coconut milk add Thai-inspired flavors, and the coconut milk adds a rich and creamy addition to the broth. Red chili paste can be found in most stores; be sure to check the ingredient label to ensure no artificial ingredients are added.

    If you haven't cooked mussels before, be sure to properly prepare them by soaking, scrubbing, trimming their "beard", and ensuring the shells remain closed. 

    Many people find the taste of mussels to be milder than some seafood. If you enjoy this mussel-filled chowder, try this mussel soup or this mussel dish with a white wine sauce.

    Mussels And Shrimp Chowder Recipe

    Serves: 6 Prep: 15 min Cook: 25 min

    Ingredients

    • 3 lb. mussels, rinse thoroughly
    • 1 lb. raw shrimp, peeled and deveined
    • 2 sweet potatoes, cut into small cubes
    • 2 carrots, thinly sliced
    • ½ lb. pancetta, cubed
    • 1 red onion, thinly sliced
    • 1 celery stalk, thinly sliced
    • 3 garlic cloves, minced
    • 2 tbsp. chili paste
    • 2 cups coconut milk
    • Fresh parsley, minced
    • Sea salt and freshly ground black pepper
    Mussels And Shrimp Chowder Recipe Preparation

    Preparation

    1. Bring a large saucepan with 4 cups of water to a boil. Place the cubed sweet potatoes and sliced carrots in the boiling water for 4 to 5 minutes. Using a slotted spoon, remove the sweet potatoes and carrots and set aside, but keep the water in the saucepan.
    2. In a second saucepan, cook the pancetta and stir for about 4 to 5 minutes.
    3. Add the onion, garlic, and celery, and cook for another 2 to 3 minutes.
    4. Add the cooked carrots, sweet potatoes, and chili paste and stir to combine the ingredients. Season to taste.
    5. Add the shrimp and cook until no longer pink, roughly 2 to 3 minutes.
    6. Pour in the coconut milk, and stir. Then, add 2 cups of the potato water, and stir again.
    7. Bring to a soft boil and add the mussels. Cover the saucepan and simmer for 4 to 5 minutes.
    8. Serve topped with fresh parsley.
    Mussels And Shrimp Chowder Recipe

    Mussels And Shrimp Chowder Recipe

    A rich and creamy chowder fit for a seafood-lover!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine American
    Servings 6 people
    Calories 608 kcal

    Ingredients
      

    • 3 lb. mussels rinse thoroughly
    • 1 lb. raw shrimp peeled and deveined
    • 2 sweet potatoes cut into small cubes
    • 2 carrots thinly sliced
    • ½ lb. pancetta cubed
    • 1 red onion thinly sliced
    • 1 celery stalk thinly sliced
    • 3 garlic cloves minced
    • 2 tbsp. chili paste
    • 2 cups coconut milk
    • Fresh parsley minced
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Bring a large saucepan with 4 cups of water to a boil. Place the cubed sweet potatoes and sliced carrots in the boiling water for 4 to 5 minutes. Using a slotted spoon, remove the sweet potatoes and carrots and set aside, but keep the water in the saucepan.
      2 sweet potatoes, 2 carrots
    • In a second saucepan, cook the pancetta and stir for about 4 to 5 minutes.
      ½ lb. pancetta
    • Add the onion, garlic, and celery, and cook for another 2 to 3 minutes.
      1 red onion, 3 garlic cloves, 1 celery stalk
    • Add the cooked carrots, sweet potatoes, and chili paste and stir to combine the ingredients. Season to taste.
      2 tbsp. chili paste, Sea salt and freshly ground black pepper
    • Add the shrimp and cook until no longer pink, roughly 2 to 3 minutes.
      1 lb. raw shrimp
    • Pour in the coconut milk, and stir. Then, add 2 cups of the potato water, and stir again.
      2 cups coconut milk
    • Bring to a soft boil and add the mussels. Cover the saucepan and simmer for 4 to 5 minutes.
      3 lb. mussels
    • Serve topped with fresh parsley.
      Fresh parsley

    Nutrition

    Calories: 608kcalCarbohydrates: 24gProtein: 45gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 184mgSodium: 1365mgPotassium: 1258mgFiber: 2gSugar: 3gVitamin A: 7134IUVitamin C: 23mgCalcium: 137mgIron: 12mg
    Keyword chowder, mussels, shrimp
    Tried this recipe?Let us know how it was!

    More Paleo Recipes

    • Coffee and Vanilla Bean Prime Roast
    • Roasted Veal Chops and Red Grapes
    • Veggies with Guacamole
    • Simple Paleo Meatloaf

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

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