Shrimp and Vegetable Chowder

Name: Shrimp and Vegetable Chowder
Cook time: 25 min
Yield: 4 servings
Ingredients: 28 g unsalted butter; 15 ml olive oil; 150 g yellow onion small dice; 100 g celery small dice; 100 g carrot small dice; 12 g garlic minced; 2 g fresh thyme leaves picked; 2 g smoked paprika; 4 g fine salt; 1.5 g black pepper freshly ground; 18 g all-purpose flour; 900 ml seafood stock or chicken stock; 300 g Yukon Gold potatoes peeled and cut into 1.5 cm cubes; 240 g corn kernels fresh or thawed frozen; 1 count bay leaf; 340 g shrimp peeled and deveined, tails removed if desired; 240 ml whole milk; 120 ml heavy cream; 10 ml lemon juice freshly squeezed; 8 g fresh parsley chopped; 6 g fresh chives chopped; 4 g fine salt

A stovetop chowder built in one pot: sautéed aromatics form the base, potatoes soften in seafood stock, shrimp are added near the end so they stay tender, and cream is stirred in off the boil for a velvety finish. Serve hot with bread if desired.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

28 g unsalted butter
15 ml olive oil
150 g yellow onion small dice
100 g celery small dice
100 g carrot small dice
12 g garlic minced
2 g fresh thyme leaves picked
2 g smoked paprika
4 g fine salt
1.5 g black pepper freshly ground
18 g all-purpose flour
900 ml seafood stock or chicken stock
300 g Yukon Gold potatoes peeled and cut into 1.5 cm cubes
240 g corn kernels fresh or thawed frozen
1 count bay leaf
340 g shrimp peeled and deveined, tails removed if desired
240 ml whole milk
120 ml heavy cream
10 ml lemon juice freshly squeezed
8 g fresh parsley chopped
6 g fresh chives chopped
4 g fine salt

Instructions

Set a large pot or Dutch oven over medium heat. Add the butter and olive oil, then add the onion, celery, and carrot. Cook, stirring often, until the onion is translucent and the vegetables begin to soften. The onion looks glossy and soft, and the vegetables are starting to lose their raw crunch.
Stir in the garlic, thyme, smoked paprika, salt, and black pepper. Cook briefly until fragrant, then add the flour and stir for 1 minute to coat the vegetables. The mixture smells aromatic and the flour no longer looks dry or raw.
Pour in the stock while stirring, then add the potatoes, corn, and bay leaf. Bring to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender. The soup is gently bubbling and the potatoes can be pierced easily with a fork.
Stir in the shrimp and cook just until they turn pink and opaque throughout. Do not boil hard once the shrimp are in. The shrimp are curled, opaque, and no longer translucent in the center.
Lower the heat and stir in the milk and cream. Warm gently without boiling, then remove the pot from the heat and stir in the lemon juice, parsley, chives, and the remaining salt and black pepper to taste. The chowder is creamy and steaming, with bright herbs floating on top and no signs of curdling.