Creamy Shrimp Chowder
with Greens & Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
One spoonful of this creamy chowdah and you’ll imagine yourself looking over the ocean on a breezy fall evening. Let yourself be enveloped in warmth from just-so soft potatoes mingling with curls of sweet pink shrimp with hints of lemon and herbs.
We will send you:
- 285g Shrimp (BAP-certified)
- 450g Potatoes
- 200g Diced carrots
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Scallions
- 30ml Vegetable demi-glace
- 200ml Milk
- 20g Lemon Bouquet blend (enriched wheat flour, paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, bay leaf, lemon oil)
Contains: Milk • Shrimp • Wheat
You will need:
Medium pot
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
18 g
Saturated Fat
9 g
Sodium
1460 mg
Total Carb
68 g
Sugars
13 g
Protein
32 g
Fibre
8 g
Preparation
Start the chowder
- Slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the carrots, white bottoms of the scallions, garlic and S&P.
- Sauté, 2 to 3 min., until beginning to soften.
- Add the spices and stir until a paste forms.
Continue the chowder
- Medium-dice the potatoes.
- To the pot, add the milk, demi-glace, 2 cups water (double for 4 portions) and S&P; bring to a boil.
- Add the potatoes and simmer, stirring often, 12 to 14 min., until thickened.
Mise en place
- Meanwhile, pat the shrimp dry and remove the shells from the tails; season with S&P.
- Chop the spinach.
Finish the chowder & serve
- To the pot, add the shrimp and spinach.
- Cook, stirring often, 2 to 4 min., until the shrimp* are opaque and cooked through and the spinach has wilted.
- Divide the chowder between your bowls.
- Garnish with the green tops of the scallions. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
