Spring Vegetable Chowder + Shrimp

Ingredients (In order of appearance):

1 tbsp olive oil

1/3 diced red onion

1/2 diced shallot

5 cloves diced garlic

1 c diced bella mushrooms

*1 c riced cauliflower

1/2 c white wine

28 oz chicken broth

1 c water

1 can white beans (rinsed)

*1 c corn

5 leaves sage

5-7 sprigs thyme

1 large spring rosemary

zest of one lemon

Salt to taste

Fresh ground pepper

1/2 tsp coriander

2 tsp garlic powder

*I used frozen cauliflower, peas, and corn as I don't tend to keep these around the house regularly. Be mindful that they will bring down the temperature of the soup so allow for a bit more cooking time (2-3 minutes) for the steps where these are added. It doesn't need to be exact, should be good to move on to the next step once the heat seems to have returned to where it was previously.

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Instructions:

  1. Heat the olive oil in a heavy-bottomed pot (like a dutch oven) over medium-high heat.
  2. Add the onions and shallots, cook until fragrant (about 5 minutes)
  3. Add garlic and mushrooms, cook another 2-3 minutes
  4. Add the riced cauliflower, cook 3 minutes
  5. Add white wine to deglaze, let reduce for 2 minutes
  6. Add chicken broth and water
  7. Bring to a boil
  8. Once boiling, reduce to a simmer and add the beans, corn, herbs, zest, and seasoning (salt, pepper, coriander, garlic powder, chili flakes)
  9. Using your immersion blender, blend the soup until desired consistency (I like to leave it a bit ambiguous – keeping some of the ingredients in tact, while creating a thick enough base to be "chowder-esque"
  10. Add bay leaf (to remove once soup is done)
  11. Add zucchini, peas, lemon juice, and coconut cream
  12. Once back up to a simmer, add the shrimp and cook until pink (about 6 minutes)
  13. *Remove the shrimp, clean, and roughly chop
  14. Serve the chowder in bowls over quinoa if you prefer. Add the shrimp on top, with a garnish of a small spring of thyme, lemon zest, fresh ground pepper, and a drizzle of high quality extra-virgin olive oil.
  15. Enjoy ♥

*I used raw shrimp with the tail and shell still in tact. For ease, I just cooked the amount that I was about to serve in the soup and then took them out to remove the tail and shell. I also wanted to roughly chop them up (totally preferential). You could instead, do any of the following:

  • Cook the shrimp separately in water and then add
  • Use shrimp that has already been prepped and keep it in the soup (make sure you remove the soup from heat once you have about 4 minutes left with the shrimp).

 

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