Kristendish

Rock Shrimp Chowder

I love a good not-too-laden-with-cream chowder, especially if said chowder has good seafood and smokey flavor. This recipe is very loose because soup/chowders are quite forgiving (I almost said “souper” forgiving, but spared you)

Ingredients

• 4-5 potatoes (I used red potatoes which aren’t traditional, but I really like the flavor), diced (no need to skin, keep the added nutrients/texture/fiber!)
• 2 oz prosciutto or bacon, diced
• 1-2 C diced leek or onion, shallots or a combo
• 3 cloves garlic, chopped
• 1 cup milk or cream (I used lowfat and it turned out great!)
• 1 C corn kernels
• 1-2 tomatoes, diced (or one small can diced tomatoes)
• 1 can smoked oysters (used about 2/3 of the container)
• White wine as needed
• Herbs of preference (I used marjoram, white pepper, salt, black pepper and rosemary)
• Olive oil

Directions

1. Boil potatoes until very tender, drain and save water, placed potatoes aside
2. Heat about 1 Tbs olive oil with garlic and onion on medium heat ~2min, add prosciutto, rosemary cook until almost brown
3. Add potatoes, about 1 C of saved water, oysters, tomatoes and cook while mashing potatoes into liquid as they cook more
4. Add corn, herbs, spices to taste
5. Add wine and milk as needed to create chowder of desired consistency and taste
6. Cook for as long as you’d like- the longer the cooking time, the more enhanced flavor
7. Served with crusty bread and save some for the next day!