Smoky Shrimp Chowder
with Garlic Toasts
Hearty and nourishing, chowder is a timeless comfort food. The combination of juicy shrimp, potatoes and vegetables in a luxuriously creamy, cheesy and smoky broth, served with garlic-butter toasts is sure to calm the soul and fuel the body.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
1 unit(s)
Russet Potato
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
1 unit(s)
Sweet Bell Pepper
113 g
Mirepoix
1 unit(s)
Garlic, cloves
1 unit(s)
Cream Cheese
(Contains Milk)
56 mL
Cream
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tsp
Smoked Paprika
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
- Peel, then cut potato into 1/4-inch pieces.
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Halve ciabatta.
- Melt 2 tbsp butter (dbl for 4 ppl) in a small pot or in microwavable bowl over low heat. Add remaining garlic. Season with salt and pepper, then stir to combine. Set aside.
- Heat a large pot over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix and peppers. Cook, stirring occasionally, until mirepoix softens slightly and peppers are tender-crisp, 3-4 min. Season with salt and pepper.
- Add half the garlic. Cook, stirring constantly, until fragrant, 30 sec. Sprinkle flour and half the smoked paprika over top. Cook, stirring constantly, until veggies are coated, 30 sec.
- Add potatoes, stock powder and 1 3/4 cups water (dbl for 4 ppl), then stir to combine scraping any bits on the bottom.
- Cover and bring to a boil over high. Once boiling, reduce heat to medium.
- Cook covered, stirring occasionally, until potatoes are fork-tender, 10-12 min. (TIP: For a thicker consistency, cook chowder a few minutes longer.)
- Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Toss shrimp and remaining smoked paprika with 1/2 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper.
- Broil in the middle of the oven until shrimp just turn pink, 5-6 min.**
- Add cream and cream cheese. Cook, stirring often, until cheese melts, 1-2 min. Season with pepper, to taste. (TIP: If chowder is too thick, add 1/4 cup water.)
- Meanwhile, arrange ciabatta on an unlined baking sheet, cut-side up.
- Drizzle garlic butter (from step 1) onto cut-sides of ciabatta and broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Divide chowder between bowls. Top with shrimp.
- Serve with garlic toasts alongside.