Winter is in full swing, and when it’s this cold outside, there’s nothing else on my mind than a delicious and warming winter soup. One of my long time favorite soups is a chunky and creamy Turkey and Shrimp Chowder, which happens to be one of our family favorites, as well!
But being lactose intolerant, myself, I find that I don’t make it very often since I can’t seem to get that creaminess I so love. But since discovering the absolutely incredible So Delicious Premium Almondmilk, I have finally been able to achieve the taste and consistency I love!
Besides the obvious benefit of being a dairy-free alternative to milk, So Delicious Almondmilk tastes seriously great. My kids, two of which are also lactose-intolerant love it on cereal or in a glass. They are picky eaters at times, so having something that works for them is a huge thing for this mom!
I love that it is a clean and simple almondmilk with only 5-8 ingredients. It makes me feel I’m putting something good into my kids’ bodies. And it has a plant-based bottle, too, which is great for the earth!
Now onto our delicious turkey and shrimp chowder. This hearty soup is full of flavor. The turkey and shrimp give it a great big dose of protein while also being lean for those concerned about fat content or cholesterol.
You can use shredded turkey or chicken if you prefer, but I love just frying up some ground turkey, as I think it has a lot of flavor. Plus, it can be bought and stored until ready to use, whereas shredded turkey will expire more quickly.
The soup also features lots of yummy vegetables that work together to give a sweet and savory feel to the soup. I always feel that chowders should have a lot of chunky vegetables to really bulk them up. Ours features onion, carrots, red bell pepper, diced potatoes and both regular and creamed-style corn.
I also really love combining fish and fowl, and I think turkey and shrimp work really well together. Both are soft but succulent and they keep a delicate balance of flavors.
As for your stock, you can use chicken or turkey like I did, or you can choose a veggie or even fish stock depending on your preferences. I always try to get a low-sodium version to ensure things aren’t too salty.
Finally, I found a really nice butter-flavored coconut oil to use for sauteing the veggies. If you can’t find butter flavor, you can use regular coconut oil, though. It won’t make too much difference.
I began by frying up the ground turkey, removing it from my pan and then getting rid of the fat. I threw in my coconut oil and then added onions, carrots and the red bell pepper, sauteing each for a minute or two before adding the next.
After the veggies are nice and soft (about 5 minutes), I added the turkey meat back in.
I gave it a big stir and then added in my chicken stock. I’ll mention now that I kept the heat on high for the most part as I cooked, only turning it down toward the end when a gentle simmer was more appropriate.
I let the veggies and meat mingle with the chicken stock for about five minutes, allowing the liquid to heat through and come to a low boil. Every time it began to boil, I’d add the next ingredient.
I added in the potatoes, which you can chop yourself or find in a can. Canned is sometimes much easier, as they don’t take as long to cook.
Once again, I let the whole mix come to a boil and then added in my two types of corn.
A note about creamed corn – despite its name, MOST store-bought canned versions do NOT contain cream or any milk product. It actually uses the “milk” from the corn husks. But to keep this chowder dairy-free, double check that the type you buy is truly dairy-free.
I let it cook for about ten minutes, letting the whole mess come together. Then it was time to add the shrimp.
I used frozen raw shrimp. I let it thaw in a colander until I was ready for it, and I made sure to remove the tails and to chop them up into smaller bite-size pieces. I then added them into my soup and watched them go from purply-blue to pink in color.
You want to add the shrimp only once the whole soup is pretty much ready to go, as there is nothing worse than overcooked shrimp.
Finally, I added in the So Delicious Dairy Free Organic Almondmilk and let it mix in to form a gorgeous creamy broth.
Many times a traditional chowder will use a roux to thicken up the mixture. Sometimes crushed crackers are used, as well. But since I have issues with gluten, as well as with milk, I didn’t want to worry about thickening it up.
Instead, I let it simmer for about 15 minutes to thicken a bit, and it turned out absolutely perfectly!
I threw it in a bowl, garnished with a good bit of parsley on top. How beautiful is that?!
I was so excited to dig in, and I called the kids in to join me. Even my picky eaters were impressed! My husband is not usually a soup person, but even he had two bowls!
If you are looking for a great dairy-free turkey and shrimp chowder recipe, you’ve got to try this one out, as it is truly So Delicious!
- 1 lb ground turkey
- 2 Tbsp butter-flavor coconut oil
- 2 large sweet onions, diced
- 2 large carrots, shredded
- 1 red bell pepper, diced
- 6 C low sodium chicken stock
- 2 large potatoes, diced small
- 1 can whole kernel corn
- 1 can creamed-style corn
- 12 oz raw shrimp, diced
- 2 C So Delicious Dairy Free Organic Almondmilk
- salt & pepper to taste
- fresh parsley to garnish
- Begin by browning the ground turkey in a large dutch oven. Drain the fat and remove the meat from the pan, setting aside.
- Saute onions, carrots and red bell pepper in coconut oil, adding one ingredient at a time and allowing them to get soft.
- Add your turkey meat back in and then add your chicken stock to the pot.
- Let the whole thing simmer for about five minutes and then add your potatoes. Simmer for ten minutes.
- Add your two types of corn and allow to come to a gentle boil.
- Add the shrimp pieces and cook until pink.
- Finally, add in the So Delicious Almondmilk and let it simmer for ten more minutes.
- Add in salt and pepper as desired.
- Serve with some fresh parsley.
Creamed corn from a can is usually dairy-free, but double check just in case
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 121mgSodium: 788mgCarbohydrates: 33gFiber: 4gSugar: 9gProtein: 26g
This is a sponsored conversation written by me on behalf of Target. The opinions and text are all mine.