Shrimp and Spinach Chowder

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


  • 1 large leek chopped
  • 1 pound shelled and deveined shrimp
  • 4 cloves garlic minced
  • 1 can full-fat coconut milk 14-ounce
  • 2 cups low sodium chicken broth
  • 2 tablespoons arrowroot flour
  • 3 cups frozen spinach
  • 1 teaspoon dried thyme
  • Sea salt and freshly ground black pepper to taste


  • In a large crock cooker, place all the ingredients (leek through salt and pepper) and mix well.
  • Cook on LOW for 4 to 6 hours, until shrimp is opaque and cooked through.
  • Serve warm.


SERVING SUGGESTION: A big tossed salad with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg - no nutrition), and salad veggies over your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad).
NUTRITION: 219 Calories; 2g Fat (9.8% calories from fat); 32g Protein; 17g Carbohydrate; 4g Dietary Fiber; 173mg Cholesterol; 519mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 Vegetable; 0 Fat.
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