Shrimp and Corn Chowder

sweet corn, baby red potatoes, light cream base, shrimp

Serves: 2 | Time to Table: 30 minutes | Calories: 615 | Protein Category: Shrimp | Allergens: Contains Shellfish (Shrimp) + Milk (Heavy Cream) | Excellent Source of: Fiber, Potassium, Protein, Vitamin C | Good Source of: Iron, Vitamin A


$13.99/Serving
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Equipment:

  • - Chef's Knife
  • - Ladle
  • - Medium Saucepan
  • - Wooden Spoon or Spatula

What You Need:

  • - Freshly Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Baby Red Potatoes
  • - Butter
  • - Diced Red Onion
  • - Heavy Cream
  • - Parsley
  • - Shrimp
  • - Sweet Corn Kernels
  • - Vegetable Stock Concentrate

Wine Pairings by @grapefriend

Albariño, from the western coast of Spain, is always an excellent match with seafood.

Beer Pairings

The effervescence of the a Saison clears the palate from the light cream base while the citrus notes will accentuate the delicate shrimp.

TK Table Talk:

Who was your first pop star crush?

What To Do:

Shrimp and Corn Chowder - Step 1

1. Prep and Cook Onion: Start by giving a little extra chop to the red onion for a finer dice. In a medium saucepan over medium heat, add the butter, 1 table-spoon olive oil and onion. Sauté, stirring occasionally, for 5 minutes.

Shrimp and Corn Chowder - Step 2

2. Prep and Cook Potatoes: While the onions are cooking, dice the potatoes into ½-inch pieces. Add potatoes, corn, 5 cups hot water, stock concentrate and heavy cream to the pot. Whisk until the concentrate has dissolved. Continue to cook until the potatoes are tender (about 8 minutes). Salt and pepper to taste.

Shrimp and Corn Chowder - Step 3

3. Chop Parsley: While chowder is cooking, roughly chop the parsley (stems and all).

Shrimp and Corn Chowder - Step 4

4. Add shrimp to the pot and cook until the shrimp is opaque

5. Stir in all but a pinch of parsley (save it for garnish) just before serving.

To Serve: Ladle chowder into bowls and garnish with reserved parsley.

Pro Tip:

For a thicker chowder, use the back of the spoon to smash a few of the cooked potato chunks against the side of the pan and stir into the chowder.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife

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