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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
1 pièce(s)
Pomme de terre Russet
1 pièce(s)
Pain ciabatta
(Contient Orge, Blé Peut contenir Soya, Noix de Grenoble, Sésame)
1 pièce(s)
Poivron
113 g
Mirepoix
1 pièce(s)
Gousses d'ail
1 pièce(s)
Fromage à la crème
(Contient Lait)
56 ml
Crème
(Contient Lait)
1 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
1 cs
Farine tout usage
(Contient Blé)
1 cc
Paprika fumé
Pas inclus dans votre livraison
0.13 cc
Sel*
¼ cc
Poivre*
1 cs
Huile*
2 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
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. Season with salt and pepper.
- 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 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.
- 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.
- Drizzle garlic butter onto cut-sides of ciabatta.
- Broil ciabatta 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.