AuthorMelanieI used leftover Argentine shrimp for this really quick chowder. Instant mashed potatoes thicken it without a lot of fuss. Dan and I first came across Lobster oil at the Granville Market it Vancouver, B.C. The price scared us away so we decided to try to make our own and it was TOTALLY worth it. However, the chowder is still great without it.
[cooked-sharing]
Sweat the onions in butter in a 2 quart sauce pan over medium heat until translucent.
Deglaze with white wine and allow to reduce to about 2 tablespoons over medium-high heat.
Add 1 1/2 cups corn, diced tomatoes, garlic, salt, pepper, paprika, thyme and seafood stock and bring to a simmer.
Stir in potato flakes and blend with a stick blender until very smooth.
Cook on medium for an additional 5 minutes to allow potatoes to fully rehydrate.
Stir in remaining corn kernels, shrimp, lemon juice and white parts of green onion. Allow to cook on medium for 2 minutes.
Remove from heat and stir in heavy cream. Taste for seasoning and adjust if needed.
To serve, portion into 4 bowls and top with remaining green onions and 1 tablespoon of lobster oil.
Note: If you don't have lobster oil, you can make an infused oil with the shrimp shells for an added bit of flavor. Just heat 1/2 cup oil in a small pan and add raw shrimp shells. Cook on medium low heat for at least 20 minutes until shells are red and oil is very fragrant. Strain and enjoy.
Ingredients
Directions
Sweat the onions in butter in a 2 quart sauce pan over medium heat until translucent.
Deglaze with white wine and allow to reduce to about 2 tablespoons over medium-high heat.
Add 1 1/2 cups corn, diced tomatoes, garlic, salt, pepper, paprika, thyme and seafood stock and bring to a simmer.
Stir in potato flakes and blend with a stick blender until very smooth.
Cook on medium for an additional 5 minutes to allow potatoes to fully rehydrate.
Stir in remaining corn kernels, shrimp, lemon juice and white parts of green onion. Allow to cook on medium for 2 minutes.
Remove from heat and stir in heavy cream. Taste for seasoning and adjust if needed.
To serve, portion into 4 bowls and top with remaining green onions and 1 tablespoon of lobster oil.
Note: If you don't have lobster oil, you can make an infused oil with the shrimp shells for an added bit of flavor. Just heat 1/2 cup oil in a small pan and add raw shrimp shells. Cook on medium low heat for at least 20 minutes until shells are red and oil is very fragrant. Strain and enjoy.