welcome friends welcome back to the
kitchen today we're going to make a
shrimp
chowder and this comes from a restaurant
that julie and i used to eat
at that is now long gone and so i just
sort of make this
from memory i don't know if it's correct
but it reminds me
of this soup that we used to eat there
so
let's put it together and see what
happens in this pot i have
some chicken stock and some water it is
just coming up to a simmer and to that
i'm going to add
the shells from the shrimp and i'm just
going to
simmer this while the rest of the dish
comes together
now there's a lot of flavor in the
shrimp shell so we want to get all of
that out into the stock to flavor
the soup or the chowder so in this big
heavy
pot i'm gonna put just a little bit of
oil
and this will come up to temperature
really quickly because it's induction
and so the first thing we want to do is
just fry off the shrimp give them a
little bit of color and get them cooked
through most of the way
and that will not take long at all
a little bit of salt while you're doing
this would be a good idea
as well and like i said
this does not take long so as soon as
they're pink and they're cooked most of
the way through pull them out
they will get some cooking later on in
the process
now once you've got all the shrimp out
you might have to put just a touch more
oil in the bottom of the pot
and the first thing i'm going to put in
is some cumin and we just want to put
that
in and toast it just a little bit before
the other ingredients go in
and it doesn't take long don't let the
cumin burn
so next in i've got some diced onion
i have a little red chili and i'm just
going to put that in whole
and we're also going to put in some
paprika and cayenne
so those go in and at this point
i think we're pretty much ready to go
with everything else so over here i have
some potato some cabbage and some squash
that are diced
up those go in
and this is when we want to pour in the
stock
you don't want the the shells to get in
so just
keep those back
okay so i think that's all the stock set
that aside
next in i've got some frozen corn now at
the restaurant they put in
little bits of corn cob but it's
november in canada
frozen corn is pretty much the only way
to go so that's going to go
in now i'm just going to put a lid on
this
and i'm going to let it simmer for
probably about 20 minutes just to soften
the potato and the squash
a little bit of salt at this point too
okay so
lid loosely on 15 minutes 20 minutes
until the potatoes are soft
the potatoes are soft now so we can
finish up the rest of the soup
and to this i'm going to add some milk
you could probably add cream if you
wanted cream or you had cream
i thought i had cream but i guess i
didn't so i'm going to put in the milk
and a little bit of butter just to add
that creaminess that i'm not getting
from the cream that i don't have
and i'm going to put the peas in
and we also put the shrimp back in and
at this point we're just
heating up the peas and the shrimp
hey jules hey glenn hey friends that
looks pretty good glenn
so it's a shrimp chowder
shrimp soup we're having shrimp chowder
soup
not cream soup uh no i i thought i had
cream in the fridge turns out i didn't
have any so because there's no cream you
can't call it cream soup but you can
call it chowder chowder i think chowder
is
has milk and fish in it although it
doesn't have to have fish because i
think the hot dog soup that we make is
technically a chowder i don't know
anyway i really like that hot dog soup
so here we go so it's a little bit spicy
a lot of good stuffing look at us a lot
of root vegetables a lot of roots
so not overwhelming with anyone flavor i
think
very pleasant soup yeah i think adding
the cream
the cream always brings out more you can
dial back some of the
water or stock and dial up the cream on
this recipe if you like it really creamy
but for the most part it's it's it's not
overpowering in any one direction it's
just warm
and inviting yeah it's lovely it's a
lovely
little toast and i'm good to go
toast is always good with soup do you
think so mm-hmm or perhaps you prefer
crackers i'm game right away
i'm more for toast than crackers
although you know
some sky flakes that i'm in thanks for
stopping by
see you again soon
you