This chowder is super simple and very very delicious! I modified it from a recipe by Physical Kitchness and me and my family cannot get enough of it! You can make it on the stovetop or in the slow cooker if you need to throw it together and leave the house. It is scrumptious and versatile!
Ingredients
- 1.5 cups vegetable broth, chicken broth or bone broth (if you make it on the stove top, you might want 2 cups)
- 1 tablespoon coconut aminos (or soy)
- 2 teaspoons fish sauce (I prefer Red Boat)
- 1.25 – 1.5 pounds medium shrimp, peeled, deveined and quartered
- 4 cups cubed butternut squash
- 1/2 teaspoon salt
- 2 bay leaves
- 1/4 teaspoon ground ginger
- 1/2 cup full fat coconut milk
- 2 heaping tablespoons fresh chopped parsley (plus a little extra for garnish if desired)
- 1/8 teaspoon cayenne
Instructions (for slow cooker)
Combine all ingredients in slow cooker (aka crockpot) and turn heat to low. Cook for 2.5-3 hours or until butternut squash is soft. Garnish with more fresh parsley if desired. Serve by itself or over regular steamed rice or cauliflower rice. Enjoy!
Instructions (for stovetop)
Combine all ingredients in pot with lid and turn heat to medium. Cook for approximately 20 minutes or until butternut squash is soft. Garnish with more fresh parsley if desired. Serve by itself or over regular steamed rice or cauliflower rice. Enjoy!