Shrimp, Corn and Jalapeno Chowder with Avocado Salsa
Prep Time
Price Per Serving
Cooking Mode
15 mL tbsp. Olive oil
1 Onion, chopped
2 Potatoes, cubed
500 mL cup Milk
1 cup cup 35% cream
1 cup cup Chicken broth
1 cup cup Clam juice
1 ½ cups cup Fennel, cubed
1 cup cup Kernel corn, thawed
2 Jalapeno peppers, cut into small cubes
1 bag Pre-cooked Argentinian shrimp, thawed
To taste Salt and pepper
125 mL cup Butter, at room temperature
125 mL cup Flour
½ Avocado, cut into small cubes
15 mL tbsp. Red onion, cut into small cubes
To taste Fresh cilantro, chopped
15 mL tbsp. Olive oil
1 Onion, chopped
2 Potatoes, cubed
500 mL cup Milk
1 cup cup 35% cream
1 cup cup Chicken broth
1 cup cup Clam juice
1 ½ cups cup Fennel, cubed
1 cup cup Kernel corn, thawed
2 Jalapeno peppers, cut into small cubes
1 bag Pre-cooked Argentinian shrimp, thawed
To taste Salt and pepper
125 mL cup Butter, at room temperature
125 mL cup Flour
½ Avocado, cut into small cubes
15 mL tbsp. Red onion, cut into small cubes
To taste Fresh cilantro, chopped
Directions
1Heat the oil in a heavy pot. Cook the onion for 1 minute. Add the potatoes and season. Add the milk, cream, chicken broth, and clam juice. Bring to a boil. Cook for 10 minutes.
2In the meantime, in a bowl, combine all the ingredients for the salsa and half the jalapeno peppers. Set aside.
3In a separate bowl, combine the ingredients for the kneaded butter.
4Add the kneaded butter to the pot. Stir until the mixture becomes thick and creamy.
5Add the fennel, corn, and remaining jalapenos. Cook for 5 minutes. Add the shrimp. Cook for 2 minutes.
6Serve the chowder in a bowl. Garnish with salsa and a drizzle of olive oil.
7Clam juice gives a subtle fish flavour to the chowder.
Disclaimer
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