I’ve been spending a good part of my days looking at chowder recipes here in Tasty Kitchen because it’s been downright chilly here and when I walk around the house with cold toes and cold fingers, all I want is soup, soup, soup. And then more soup.
There were so many great choices—corn chowders, clam chowders, bean chowders—but then I spotted this Pumpkin-Coconut Chowder with Shrimp and it stopped me in my tracks. It’s from our good friend Natalie and the flavor combination sounds out of this world. I already love pumpkin or squash cooked in coconut milk, but a chowder? With an Asian flair? Sounds divine. As a bonus, it’s thick and hearty and creamy but without any dairy or gluten. And it only takes 30 minutes to put together. Score.
This is certainly a great twist on the typical chowder, and I can’t wait to make it. Thanks for sharing this incredible recipe, Natalie! Natalie has so many great healthy creations and she’s a gifted photographer, too. Visit her blog Perry’s Plate and see for yourself!
Here’s the printable recipe: Pumpkin-Coconut Chowder with Shrimp