Soup & Sides

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Astro Original Balkan Style 2% Plain 750g Family Tub

Shrimp Corn Chowder

Preparation time:
20 minutes

Cook time:
30 minutes

Yield:
6 servings

CHOWDER:
3	bacon strips, thinly sliced	3
1	large onion, finely chopped	1
2 tbsp	Lactantia butter	30mL
1 tsp	dried thyme leaves	5mL
1 tsp	each, salt & freshly ground black pepper	5mL
1 large	Yukon Gold potato, diced	1
1	red pepper, seeded	1
2 cups	Lactantia PurFiltre milk	500mL
1 bottle	clam juice	240mL
1 cup	Lactantia 35% whipping cream	250mL
2 cups	frozen corn kernels	500mL
2	bay leaves	2
½ lb	shrimp, frozen, cooked or fresh, peeled (about 13-15 pieces)	250g
1 tsp	hot pepper sauce (optional)	5mL

TARRAGON CREAM:
1 cup	Astro Original Balkan Style 2% Plain yogourt	250mL
2	green onions, thinly sliced	2
1 tsp	dried tarragon leaves	5mL
½ tsp	each, salt & freshly ground black pepper	2mL

CHOWDER

In a large sauté pan, melt Lactantia butter and add bacon and onion. Sprinkle with seasonings. Cook over medium high heat for about 5 minutes until onions are soft.
Stir diced potato and pepper into onions. Add Lactantia PurFiltre milk, Lactantia whipping cream and clam juice. Scrape up brown bits from bottom of pan into soup.
Stir in corn and bay leaves. Bring to a boil then reduce to medium-low. Simmer, covered, to develop flavour, stirring often, until potatoes are tender, about 15 minutes.
Coarsely chop shrimp. After soup has simmered for 15 minutes, remove and discard bay leaves. Purée one-third of the chowder in a food processor, or with an immersion blender. Stir purée back into the rest of the chowder.
Stir in shrimp and cook, stirring often, until heated through, about 3 to 4 more minutes.
Taste and stir in hot pepper sauce if using.

TARRAGON CREAM

Stir together Astro Original Balkan Style 2% Plain yogourt, green onions, tarragon, salt and pepper. Mix well.
Ladle hot soup into warm bowls. Spoon a dollop of tarragon cream onto the centre of each bowl.