Smoky Shrimp and Corn Chowder
with Parsley
Hearty and nourishing, chowder is a timeless comfort food. The combination of juicy shrimp, potatoes and vegetables in a luxuriously creamy and smoky broth makes a delicious meal.
The quantities provided above are averages only.
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
113 g
Corn Kernels
113 g
Mirepoix
2 unit(s)
Garlic, cloves
7 g
Parsley
2 unit(s)
Cream Cheese
(Contains Milk)
56 mL
Cream
(Contains Milk)
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
6 g
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, add a sealed cream cheese packet to a small heat-proof bowl of hot water to soften.
- Wash and dry all produce.
- Remove brown spots from potato, then peel and cut into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Heat a large pot over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then stir to melt.
- Add Smoked Paprika-Garlic Blend, mirepoix, corn and garlic. Cook for 3-4 min, stirring occasionally, until veggies soften.(TIP: Stir, scraping up any brown bits from the bottom of the pan.) Season with salt and pepper.
- Sprinkle flour over top. Cook for 30 sec, stirring constantly, until veggies are coated.
- Add potatoes, stock powder and 3 cups (6 cups) water, then stir to combine, scraping any brown bits on the bottom.
- Bring to a boil over high. Once boiling, reduce heat to medium.
- Cook uncovered for 12-14 min, stirring occasionally, until potatoes are fork-tender.
- Meanwhile, finely chop parsley.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- In a medium bowl, whisk together cream cheese and cream, until smooth.
- When potatoes are almost done, add shrimp and cream cheese-cream mixture to the pot. Cook for 3-4 min, stirring occasionally, until shrimp is firm and opaque and chowder thickens slightly.** Season with salt and pepper. (TIP: If chowder is too thick, add 1/4 cup water.)
- Divide chowder between bowls.
- Sprinkle parsley over top.