Coconut Shrimp Chowder

Prep Time: 15 minutes Cook Time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon dried thyme
• 1/2 teaspoon chili flakes (optional)
• 4 cups low-sodium chicken broth
• 1 cup Folona Bone Broth Powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can coconut milk
• 1 pound medium shrimp, peeled and deveined
• 1 cup frozen corn
• 1/2 cup chopped fresh cilantro
• Salt and freshly ground black pepper, to taste
• Cooked rice or crusty bread, for serving (optional)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots and cook until softened, about 5 minutes.
2. Stir in garlic, ginger, thyme, and chili flakes (if using) and cook for another minute, until fragrant.
3. Add chicken broth, Folona Bone Broth Powder, diced tomatoes with their juices, and coconut milk. Bring to a simmer.
4. Once simmering, add shrimp and cook for 3-4 minutes, or until shrimp are pink and opaque.
5. Stir in frozen corn and cilantro. Season with salt and pepper to taste.
6. Serve hot with cooked rice or crusty bread for dipping, if desired.

Nutrition Facts (per serving):

Calories: 450

Fat: 20gSaturated Fat: 8gCholesterol: 250mgSodium: 700mg (depending on broth and salt used)Carbohydrates: 35gFiber: 4gSugar: 8gProtein: 30g

Tips:

• For a richer chowder, you can use heavy cream instead of coconut milk. However, this will increase the calorie and fat content.
• If you don't have Folona Bone Broth Powder, you can substitute it with another brand of bone broth powder or 1 cup of regular chicken broth.
• You can add other vegetables to this chowder, such as red bell pepper, peas, or chopped zucchini.
• For a spicier chowder, add a pinch of cayenne pepper or a few drops of sriracha sauce.
• Make sure to devein the shrimp before adding them to the chowder. You can find pre-deveined shrimp at most grocery stores.