Shrimp and Corn Chowder, aka the Pretty Soup

What is it about these cold dreary days that make me want to cook bright looking food?  I try to cook a soup at least once a week.  I have some tried and true, and then some “only if we are snowed in and have all day” recipes. This recipe falls into the “tried and true” category.

This recipe originally called for potatoes, but I do not eat night shades so I needed a substitute.  When I am looking to replace potatoes, if there is not celery in the recipe then I always choose to use rutabaga.  (If there was celery I would have used celery root.) I really like rutabagas and wish more people would try them.  They have a nice soft texture and a somewhat sweet taste.

The other substitution from the original chowder recipe was the milk.  I started out with canned light coconut milk as the liquid for this chowder.  Using the canned light coconut milk makes a very smooth thick soup.  Recently I have been using the SoDelicious Coconut Milk Unsweetened (green box) to cut out a few calories.  The soup ends up not as velvety, but is still very tasty.

There is a tablespoon of flour used to thicken the soup.  I used sweet rice flour when I made it, but you could use any gluten free flour or starch.

This soup is gluten-free, dairy-free and nightshade-free.


Shrimp and Corn Chowder

  • Servings: 4-6
  • Difficulty: easy
  • Print

IngredientsShrimp and Corn Chowder

  • 2 tablespoons olive oil
  • 2 leeks, chopped
  • fennel bulb, chopped
  • 2 tablespoons rice flour
  • 8 ounce bottle clam juice
  • 3 cups coconut milk
  • 1 pound rutabaga, peeled and chopped
  • 10 ounces corn
  • 2 tablespoons flat leaf parsley, chopped
  • 2 tablespoons lemon juice
  • 3/4 pound cooked, peeled and deveined shrimp


  1. Add olive oil to sauce pan over medium heat
  2. When warm add leeks and fennel, stirring occasionally.  Once these are soft add rice flour and stir.
  3. Pour in clam juice, coconut milk and rutabaga and bring to a boil.
  4. Stir occasionally.  Simmer until rutabagas are soft.
  5. Stir in corn, parsley and lemon juice.  Once these are up to temperature add the shrimp. Season with Salt and Pepper to taste.

Serve while warm.  This soup can be kept in the refrigerator for a few days and reheated in the microwave.

I hope this soup brings some bright summer color to your cold winter day.

Enjoy! Susan B.

Cygnet Organizing LLC


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