Thursday, February 10, 2011

Shrimp Chowder, and Snow

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We got a practically unprecedented fourth round of snow and ice yesterday! Most offices had closed by 3:00, and it took most people between one and three hours to get home. I traveled the 12 miles between work and home in an hour flat, but only because I took a very roundabout way and avoided main streets and the interstate. I passed my church on the way and had to get a picture of it all snowy. :)

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I had already planned to make this soup, and it sounded especially good after a long, cold drive through the snow. My parents came over to enjoy it with me. I saw the recipe on Hungry Memphis last week and wanted to make it ASAP!

shrimpchowder

Shrimp and Sweet Potato Chowder
In-house recipe from The Fresh Market.

Ingredients:
2 Tbsp extra-virgin olive oil
1 large onion, roughly chopped
2 large sweet potatoes, peeled and cut into ½ " pieces
2 cloves garlic, chopped
1 tsp smoked sweet paprika
1 tsp chili powder
1 cup white wine (preferably Chardonnay, but I used Kroger cooking wine. Classy!!)
2 cups chicken stock
1 lb. shrimp, peeled and deveined
1 cup heavy cream
1 package flatbread crisps or pita chips
salt and pepper to taste

Directions:
1. Heat a large pot or Dutch oven over medium high heat for 1-2 minutes; add oil and swirl to coat.

2. Add onions, garlic, sweet potatoes, paprika and chili powder; sauté for 5 minutes. Remove pot from heat and add wine, scraping up any brown bits from the pan.

3. Return pot to heat and reduce heat to medium-low. Add chicken stock; cover and simmer for another 5-8 minutes, until sweet potatoes are tender.

4. Add shrimp and cream; combine well and simmer until shrimp are just done, approximately 5 minutes.

5. Season with salt and pepper and serve with flatbread crisps. For added presentation, garnish the chowder with freshly snipped chives.

This soup is delicious, satisfying, and chowdery. I recommend letting it simmer for longer than the recipe says to allow the flavors to blend more. For step 3, I had to simmer for at least 15 minutes, but maybe my sweet potato was past its prime. After adding the shrimp, I left the pot on low for about 20 minutes while I waited for my parents to arrive.

Also, I never use heavy cream when it's called for - I can't deal with the calories. I substitute half and half, or a mixture of milk and half and half, and it's just as good!

1 comment:

  1. That soup sounds pretty good! I want some right now.

    ReplyDelete