Chowder makes us think of days by the sea. With the cold fall days just ahead, we’re bringing all of the october feels in the form of a warming chowder perfect for the cooler fall months. We’ve added mascarpone for extra richness and switched to shrimp for a touch of sweetness. Celery, potatoes, fresh thyme, and peas make this a chowder to remember.
Before you start making this delish chowder take a look at these cooking tips that might help you along.
To make peeling and mincing garlic easier first mash the clove with either the flat part of the knife or with the knife handle.
Garlic in a wooden plate
If measuring out both oil/butter and honey put the oil or butter in your measuring cup first then the honey will slide right out.
When a savory dish needs a little oomph, try a squeeze of lemon instead of salt. A hit of citrus can make the whole recipe come to life.
Fresh lemons on the wooden background
Keys to this meal
A good soup is made a day in advance. Let it sit in the fridge overnight, then warm it gently and all the flavors will marry beautifully.
Double your recipe Soups are easy to make in large batches, and are one of the most freezer-friendly dishes around. So, double up on ingredients, grab a larger pot and make two meals instead of one. (See tips on freezing below.)
Chop in spoon sizes When chopping vegetables, think about how big you want them to be on the spoon. Even hearty, rustic soups should have well chopped, reasonably sized vegetables. Greens such as spinach and kale also need to be chopped, or they will be difficult to eat.
Fresh vegetables flatlay overhead frame. Food layout. Vegetables variety
Simmer, simmer, simmer Once soup has come to a boil, reduce to a simmer and make sure that it stays there. Boil things too vigorously, and the vegetables will get mushy, the meat will toughen, and the noodles will start to break down.
Body and Tannins: light-bodied
Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked.
Shrimp & Potato Chowder with Thyme & Mascarpone
- medium pot
- 5 oz celery
- garlic use 2 large cloves
- 3 oz scallions use 2⁄3
- 18 oz Yukon gold potatoes
- 1⁄4 oz fresh thyme
- 2 pkts shrimp broth
- 10 oz wild US Gulf shrimp
- 3 oz mascarpone
- 2 1⁄2 oz peas
- kosher salt & ground pepper
- olive oil
- all-purpose flour
- Prep ingredients: Trim ends from celery, then finely chop. Peel and finely chop 2 large garlic cloves. Trim ends from 2⁄3 of the scallions, then thinly slice. Scrub potatoes and cut into 1⁄2-inch pieces. Pick and finely chop 1⁄3 of the thyme leaves (save rest for own use).
- Sauté aromatics: Heat 11⁄2 tablespoons oil in a medium pot over medium-high. Add celery, garlic, 3⁄4 of the sliced scallions, and 1 teaspoon salt, and cook until softened, 2– 3 minutes. Stir in 11⁄2 tablespoons flour and cook, stirring, about 1 minute.
- Add liquid: Stir in 3 cups water and all of the shrimp broth concentrate, cover and bring to a boil.
- Add potatoes: Add potatoes and 2⁄3 of the chopped thyme (save rest for step 6) cover, and bring to a boil. Reduce heat to medium and simmer, partially covered, until potatoes are tender when pierced with a knife, about 10 minutes.
- Add shrimp: Cut each shrimp into 3 pieces and add to the pot. Cover and simmer over low until pink, 2–3 minutes. Stir in mascarpone and peas and cook until heated through, about 1 minute.
- Finish chowder & serve: Season chowder to taste with salt and pepper. Serve in bowls garnished with remaining thyme and sliced scallions.
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