Creamy Shrimp & Squash Chowder
with Crisp Fennel Salad
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
Lap up a little keto luxury. Your mouth will be watering as this 20-minute soup simmers on the stovetop. Deliciously rib-sticking, it’s abundant with shrimp and butternut softening in a creamy broth. Set it off with a sparkly salad with delicate slices of fennel.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 50g Diced onions
- 200g Diced butternut squash
- 150g Shredded cabbage
- 1 Fennel bulb
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 15ml Whole-grain mustard
- 90ml Heavy cream
- 6g Fisherman’s Fave spices (brown sugar, lemon pepper (black pepper, lemon peel, natural lemon flavour, salt, sugar, onion, canola oil, citric acid, cellulose, turmeric, lemon oil), fennel seeds, rosemary, dill leaves, red bell peppers, canola oil)
Contains: Milk • Mustard • Shrimp • Sulphites
You will need:
Large pot
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
46 g
Saturated Fat
17 g
Sodium
1490 mg
Total Carb
39 g
Sugars
19 g
Protein
29 g
Fibre
10 g
Preparation
Sauté the vegetables
- Halve and core the fennel bulb lengthwise; small-dice ½ and thinly slice the remaining ½.
- In a large pot, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the onions and sauté, 1 to 2 min., until fragrant.
- Add the squash, diced fennel, spices and S&P.
- Sauté, 3 to 4 min., until slightly browned.
Start the chowder
- To the pot, add the cream, demi-glace, a splash of the vinegar and 1 ½ cups water (double for 4 portions).
- Simmer, stirring occasionally, 6 to 8 min., until slightly reduced.
Make the salad
- Meanwhile, in a large bowl, combine the mustard, remaining vinegar, 3 tbsp oil (double for 4 portions) and S&P.
- Add the cabbage and sliced fennel; toss well.
Finish the chowder
- Pat the shrimp dry (remove the shells from the tails if desired); season generously with S&P.
- To the pot, add the shrimp. Cook, stirring occasionally, 2 to 3 min., until the squash is tender and the shrimp* are opaque and cooked through.
Plate your dish
- Divide the chowder between your bowls.
- Serve the salad on the side. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
