|
|
Preparation time
15 minutes
Total time:
33 minutes
|
Ingredients
-
15 mL 1 tbsp. Olive oil
-
1 Onion, chopped
-
2 Potatoes, cubed
-
500 mL 2 cups Milk
-
250 mL 1 cup 35% cream
-
250 mL 1 cup Chicken broth
-
240 mL 1 bottle (1 cup) Clam juice
-
375 mL 1 1/2 cups Fennel, cubed
-
250 mL 1 cup Kernel corn, thawed
-
30 mL 2 tbsp. Jalapeno peppers, cut into small cubes
-
300 g 1 bag Pre-cooked Argentinian shrimp, thawed
-
To taste Salt and pepper
Kneaded butter
-
125 mL 1/2 cup Butter, at room temperature
-
125 mL 1/2 cup Flour
Salsa
-
1/2 Avocado, cut into small cubes
-
15 mL 1 tbsp. Red onion, cut into small cubes
-
To taste Fresh cilantro, chopped
|
Directions
- Heat 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.
- In the meantime, in a bowl, combine all the ingredients for the salsa and half the jalapeno peppers. Set aside.
- In a separate bowl, combine the ingredients for the kneaded butter.
- Add the kneaded butter to the pot. Stir until the mixture becomes thick and creamy.
- Add the fennel, corn, and remaining jalapenos. Cook for 5 minutes. Add the shrimp. Cook for 2 minutes.
- Serve the chowder in a bowl. Garnish with salsa and a drizzle of olive oil.
Chef’s secret (if desired)
- Clam juice gives a subtle fish flavour to the chowder.
|
|