In a deep pan, melt butter along with 1 tablespoon oil in medium heat. Add garlic along with chopped leek. Add a pinch of salt and give it a stir. Allow it cook at medium heat for about 3 minutes or until the chopped leek is softened.
In the same pan, add corn, potatoes and half of the chopped green onion. Season with salt, add all the spices (cumin, fennel and 1 teaspoon korean chili powder), give it a stir and allow it to cook for about a minute. Now, add water and milk, bring the heat to medium low and allow the potatoes to soften.
In the mean time, rub some oil, salt and 1/4 teaspoon of korean chili powder to the jumbo shrimp and pan fry it for about 3 minutes on each side or until the shrimp curls up. Keep it aside to be used later.
Check the pan and if the potatoes are softened enough, ladle half of the soup in a blender and blend it to smooth consistency. Return it to the saucepan and give it a stir. (This would thicken the chowder. Alternatively, you can blend the whole soup to creamy). Check for salt and add any, if required.
Ladle soup in serving bowl, top it with the pan-fried shrimp and garnish with the remaining green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (278g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 111 (70%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 27.3mg||8 %|
|Sodium 99.9mg||3 %|
|Potassium 272.6mg||7 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 7g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 158
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