Sweet Corn And Truffle Chowder with Rock Shrimp Relish

Ready in 1h

Try this Sweet Corn And Truffle Chowder with Rock Shrimp Relish recipe, or contribute your own.


=== RELISH ===
1 c Whole Milk
1/2 c Julienned red and yellow
1/2 ts Garlic; minced
2 tb Shallots; minced
1 1/2 c Rock shrimp
=== SOUP ===
1 c Peeled; medium-diced Idaho
Shaved fresh truffles; if
Truffle oil; to season
1 tb Garlic; minced
1 1/2 c Chicken broth
Salt; to taste
1/2 c Shaved green onion
1/2 c Heavy cream
2 tb olive oil
2 tb Shallots; minced
1 tb Flour
1 c Sweet corn kernels
1/4 c Diced bacon -; (abt 2 oz)
Freshly-ground white pepper;

Original recipe makes 1 servings



For The Soup: In a soup pot cook the bacon until crisp. Remove, drain and set aside. To the fat, add the shallots, garlic and potato. Stir and cook for one minute. Add the broth, bring to a boil, reduce the heat and simmer for about 20 minutes, or until the potatoes are tender. Combine the milk and cream, and mix in the flour until smooth. Add to stock. Allow to thicken slightly, about three minutes. With a hand held mixer puree the soup until smooth. Add the truffle oil, salt and white pepper; puree. Add the sweet corn and cook for 3 minutes. For The Relish: Heat the oil in a saute pan. Add the shallots, rock shrimp and garlic. Saute until the shrimp are done. Add the green onions and peppers and continue to saute for 2 minutes. Season to taste and garnish with shaved fresh truffles if desired. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2256 broadcast 10-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-20-1996 Recipe by: Emeril Lagasse

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