Shrimp and Potato Chowder (Grain-free)

A chowder recipe adapted from Southern Living.

Ingredients

• 2 tablespoons unsalted butter or coconut oil
• 2 bunches scallions, chopped
• 2 pounds potatoes, cut into bite-size pieces
• 6 cups bone broth or meat stock
• 2 teaspoons Celtic sea salt
• 1 1/2 cups heavy cream (I prefer raw cream, or for a dairy-free option, use coconut milk)
• 1 1/2 pounds wild shrimp

Instructions

1. Place the butter in a large pot over medium heat. Melt the butter and then add the onions.
2. Cook the onions for 2 minutes, stirring occasionally.
3. Add the potatoes, stock, and salt then bring to a simmer. Cook for about 10-15 minutes until potatoes are fork tender.
4. Stir in the cream and cook until hot (but not boiling).
5. Add the shrimp and cook until no longer pink, about 3-4 minutes.