Shrimp and Kale Chowder

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 servings


  • 1 pound medium shrimp peeled and deveined
  • 4 cups chopped kale
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons arrowroot
  • 2 cups low sodium chicken broth or use homemade
  • 2 14-oz. cans full fat coconut milk
  • 1 teaspoon chili powder
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons coconut aminos


  • Place all ingredients in a large crock cooker; blend well.
  • Cover and cook on LOW for 4 to 6 hours or until shrimp are cooked through and vegetables are tender.
  • Serve warm.


SERVING SUGGESTION: Roasted Veggies: A combination of sliced beets, large Brussels sprouts (cut in half lengthwise), plus cauliflower florets - all pieces should be the same size. Toss with olive oil, salt and pepper and choice of herbs/spices then spread in a single layer on a parchment paper lined baking sheet. Roast in a preheated 400-degree oven, turning once, till tender.
NUTRITION: 497 Calories; 31g Fat (54.3% calories from fat); 34g Protein; 25g Carbohydrate; 5g Dietary Fiber; 173mg Cholesterol; 487mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 Vegetable; 1/2 Fruit; 6 Fat.
Tried this recipe?Let us know how it was!