Potato and Anchovy Chowder with Garlic Shrimp
Soups • World
Description
Potato and Anchovy Chowder with Garlic Shrimp
Ingredients
- Garlic 4 cloves
- Mild Chili Spice 1 piece
- Chopped Sage Leaves 5 tablespoons
- Olive Oil 2 tablespoons
- Bacon 3 pieces
- Onion 1 head
- Shrimp 16 pieces
- Celery stalk 2 pieces
- Anchovies 5 oz
- Carrot 1 piece
- Potato 15 oz
- Milk 10 fl oz
- Chicken Broth 15 fl oz
- Cream 5 fl oz
Step-by-Step Guide
Step 1
In a blender, blend the minced garlic, chili, and 2 tablespoons of parsley. While blending, add 1 tablespoon of olive oil and blend until it forms a paste. Transfer to a bowl and add the shrimp. Mix well and let sit for 30 minutes.
Step 2
Heat the remaining oil in a large pot over medium heat. Add the chopped bacon, onion, celery, and garlic and sauté for 2 minutes. Reduce the heat, cover, and cook, stirring, for 5 minutes.
Step 3
Pat the anchovies dry with a paper towel. Chop and add to the pot. Then add the chopped carrot and sliced potato. Cook for 2 minutes, then pour in the broth and milk. Bring to a boil, cover, and simmer for 15 minutes. Remove the pot from heat. Blend the soup with a blender for 20-30 seconds until smooth. Add the cream and 2 tablespoons of parsley. Season with salt.
Step 4
Heat a skillet over high heat and add the shrimp along with the marinade. Cook, turning, for 2 minutes. Place the shrimp in the center of 4 deep plates and pour the soup over them, sprinkle with the remaining parsley, and serve immediately.
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