Hearty Shrimp & Corn Chowder
with Fresh Tarragon
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
Presenting the number one way to beat the winter chill this week! Warm your hands around bowls of creamy chowder and warm your belly with tender pink shrimp, sweet corn kernels and chunky potatoes. Fresh tarragon is a chic herby finale.
We will send you:
- 285g Shrimp (BAP-certified)
- 50g Diced onions
- 450g Potatoes
- 4g Tarragon
- 2 Celery stalks
- 15ml Dijon mustard
- 125ml Whole corn kernels
- 200ml Milk
- 18g Chowder Down spices (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, garlic, curry powder, onion, bell pepper, yeast extract, celery seeds, basil, parsley, chives, black pepper)
Contains: Milk • Mustard • Shrimp • Sulphites • Wheat
You will need:
Large high-sided pan
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
17 g
Saturated Fat
9 g
Sodium
1810 mg
Total Carb
66 g
Sugars
11 g
Protein
31 g
Fibre
7 g
Preparation
Start the chowder
- Small-dice the potatoes.
- Thinly slice the celery crosswise.
- In a large, high-sided pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the potatoes, onions and celery. Sauté, 1 to 2 min., until fragrant.
- Add the spices and sauté, 30 sec. to 1 min., until coated and fragrant.
- Add the mustard (start with ½), milk, 2 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 10 to 12 min., until the potatoes are almost tender and the broth has thickened.
Mise en place
- Meanwhile, pick the tarragon leaves off the stems; finely chop the leaves.
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
Finish the chowder
- To the pan, add the shrimp and corn. Cook, stirring occasionally, 3 to 5 min., until the potatoes are tender and the shrimp* are cooked through.
- If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the chowder between your bowls.
- Garnish with the tarragon. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
