Shrimp & Corn Chowder with Avocado
This light, creamy soup isn’t as thick as most chowders. Add some kick if you like with a chopped jalapeno pepper sautéed along with the onion, carrot and celery, and serve with a wedge of lime. Want more of the sea? Add small scallops or diced whitefish.
2 teaspoons canola or olive oil
1 small onion, finely chopped
1 celery stalk, diced
1 carrot, peeled and diced
1/4 cup chopped fresh cilantro, plus extra for serving
2 small potatoes, scrubbed and diced
2 ears corn on the cob, or ¾ cup frozen or canned kernels
2 tablespoons all-purpose flour
salt and pepper, to taste
4 cups (1 L) chicken or vegetable stock
1/2 lb. raw, peeled shrimp
1 ripe avocado, peeled and diced
1/2 cup heavy (whipping) cream
Per serving: 307 calories, 10.5 g fat, (3.7 g saturated fat, 5.5 g monounsaturated fat, 1.3 g polyunsaturated fat), 65 mg cholesterol, 38.7 g carbohydrate, 13.9 g protein, 5.5 g fiber.
Set a medium pot over medium-high heat, add the oil and sauté the onion, celery and carrot for 4-5 minutes, until soft. Add the cilantro, potatoes and corn, sprinkle with flour, salt and pepper and stir to coat the vegetables.
Add the stock and bring to a simmer; cook for 15 minutes, or until the potatoes are just tender. Stir in the shrimp and cook for a minute, just until the shrimp turn opaque. Remove from the heat and stir in the avocadoes and cream.
Serve immediately, topped with extra cilantro.