Sweet Corn and Truffle Chowder with Rock Shrimp Rel

Name: Sweet Corn and Truffle Chowder with Rock Shrimp Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (about 2 ounces) diced bacon; 2 tablespoons minced shallots; 1/2 teaspoon minced garlic; 1 cup peeled, medium diced Idaho potatoes; 1 1/2 cups chicken broth; 1 cup whole milk; 1/2 cup heavy cream; 1 tablespoon flour; Truffle oil to season; Salt and white pepper; 1 cup sweet corn; 2 tablespoons olive oil; 2 tablespoons minced shallots; 1 1/2 cups rock shrimp; 1 tablespoon minced garlic; 1/2 cup shaved green onion; 1/2 cup julienned red and yellow peppers; Shaved fresh truffles, if desired

Servings: persons

1/4 cup (about 2 ounces) diced bacon
2 tablespoons minced shallots
1/2 teaspoon minced garlic
1 cup peeled, medium diced Idaho potatoes
1 1/2 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
1 tablespoon flour
Truffle oil to season
Salt and white pepper
1 cup sweet corn
2 tablespoons olive oil
2 tablespoons minced shallots
1 1/2 cups rock shrimp
1 tablespoon minced garlic
1/2 cup shaved green onion
1/2 cup julienned red and yellow peppers
Shaved fresh truffles, if desired

1
SOUP In a soup pot cook the bacon until crisp.
2
Remove, drain and set aside.
3
To the fat, add the shallots, garlic and potato.
4
Stir and cook for one minute.
5
Add the broth, bring to a boil, reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
6
Combine the milk and cream, and mix in the flour until smooth.
7
Add to stock.
8
Allow to thicken slightly, about three minutes.
9
With a hand held mixer puree the soup until smooth.
10
Add the truffle oil, salt and white pepper; puree.
11
Add the sweet corn and cook for 3 minutes.
12
RELISH Heat the oil in a saute pan.
13
Add the shallots, rock shrimp and garlic.
14
Saute until the shrimp are done.
15
Add the green onions and peppers and continue to saute for 2 minutes.
16
Season to taste and garnish with shaved fresh truffles if desired.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup (about 2 ounces) diced bacon, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 cup peeled, medium diced Idaho potatoes, and more.

Yes, Sweet Corn and Truffle Chowder with Rock Shrimp Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Corn and Truffle Chowder with Rock Shrimp Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions