Protein Swap | Summery Shrimp Chowder
with Zucchini & Roasted Pepper
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
Summer says seaside and seaside says chowder. Channel vacation vibes with light, creamy, chunky bowls filled with veggies, from comforting potatoes to sharp roasted pepper, in a broth with notes of celery salt, bay leaves and nutmeg. Tender pink shrimp keeps things going swimmingly.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Scallions
- 450g Baby potatoes
- 1 Celery stalk
- 1 Green zucchini
- 1 Roasted pepper
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 10g Down by the Bay spices (celery salt (salt, celery seed, canola oil, cellulose), black pepper, mustard, bay leaves, nutmeg, paprika, Cayenne pepper, cardamom, cloves, ginger, mace)
Contains: Milk • Mustard • Shrimp
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
4 or 8 tbsp Butter
Total Fat
39 g
Saturated Fat
21 g
Sodium
1890 mg
Total Carb
48 g
Sugars
9 g
Protein
26 g
Fibre
8 g
Preparation
Mise en place
- Medium-dice the potatoes.
- Thinly slice the celery crosswise on an angle.
- Medium-dice the zucchini and roasted pepper.
- Thinly slice the scallions crosswise.
Start the chowder
- In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add ⅔ of the scallions and sauté, 30 sec. to 1 min., until beginning to soften; season with ¾ of the spices.
- Add the potatoes, celery, demi-glace, 2 ¼ cups water (3 ½ cups for 4 portions) and S&P; bring to a boil.
- Reduce the heat to simmer and cook, stirring occasionally, 10 to 12 min. (12 to 14 min. for 4 portions), until the potatoes are just tender.
Cook the salmon
- Meanwhile, pat the salmon dry; season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
- Transfer to a plate and reserve the pan.
Sauté the zucchini
- In the same pan, heat a drizzle of oil on medium-high.
- Add the zucchini and sauté, 2 to 4 min., until tender; season with S&P.
Finish the chowder
- To the pot of chowder, add the zucchini, roasted pepper and cream. Cook, stirring occasionally, 1 to 2 min., until combined.
- Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the chowder between your bowls.
- Top with the salmon.
- Garnish with the remaining scallions. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
