One-Pot Springtime Shrimp Chowder
with Baby Potatoes & Peas
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
If we could take everything we love about spring and put it into one pot, it would look a lot like this. Brimming with beautiful colours, this classic soup takes any chill out of the air. The creamy effect lingers from spoonful to spoonful.
We will send you:
- 285g Shrimp (BAP-certified)
- 450g Baby potatoes
- 1 Shallot (or onion)
- 90g Baby greens (baby spinach or kale)
- 150g Green peas
- 200ml Milk
- 18g Chowder Down spices (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, garlic, curry powder, onion, bell pepper, yeast extract, celery seeds, basil, parsley, chives, black pepper)
Contains: Milk • Mustard • Shrimp • Wheat
You will need:
Medium pot
Salt & pepper (S&P)
Whisk
2 or 4 tbsp Butter
Total Fat
16 g
Saturated Fat
9 g
Sodium
1640 mg
Total Carb
62 g
Sugars
14 g
Protein
34 g
Fibre
11 g
Preparation
Mise en place
- Medium-dice the potatoes.
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- Halve, peel and mince the shallot.
Start the chowder
- In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the shallot and sauté, 30 sec. to 1 min., until fragrant.
- Add the spices and sauté, 30 sec., until combined.
- Slowly whisk in the milk and 2 cups water (double for 4 portions); bring to a boil.
Continue the chowder
- To the pot, add the potatoes.
- Reduce to a simmer and cook, stirring occasionally, 12 to 14 min., until tender; season with S&P.
Finish the chowder
- To the pot, add the peas, spinach and shrimp.
- Cook, stirring occasionally, 2 to 3 min., until the shrimp* are opaque and cooked through and the spinach has wilted.
Plate your dish
- Divide the chowder between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
