Asian-Style Potato Chowder

• Seafood

  • 2 cups Shrimp

• Produce

  • 1 head Broccoli
  • 2 Carrots
  • 1 Chive or green onion
  • 1/2 cup Corn, frozen
  • 4 cloves Garlic
  • 2 Green onions
  • 1 1/2 lb Yukon gold potatoes

• Canned Goods

  • 3 cups Chicken stock

• Condiments

  • 2 tbsp Miso paste

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1/4 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Cheddar cheese
  • 3 cups Milk

Found on omnivorescookbook.com

Ingredients

• 2 tablespoons olive oil (*footnote 1)
• 2 carrots, diced
• 2 green onions, chopped
• 4 cloves of garlic, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons miso paste (*footnote 2)
• 3 cups chicken stock
• 3 cups milk
• 1.5 pound Yukon gold potatoes, peeled and diced
• 1/2 cup frozen corn
• 2 cups shrimp (or leftover turkey, or chicken)
• 1 head broccoli, separated into florets
• 1 cup shredded cheddar cheese
• 1/4 teaspoon fine sea salt or to taste
• 1/2 teaspoon freshly ground black pepper
• Thinly sliced chive or green onion, shredded cheese, bacon crumbs

Directions

• Add oil to a large dutch oven or heavy duty stockpot and heat over medium heat until warm. Turn to medium low heat. Add carrot. Cook and stir until just starting to turn tender, after about 5 minutes.
• Add green onion and garlic. Cook and stir for another minute to release fragrance.
• Sprinkle flour into the pot. Cook and stir to let it coat evenly with the ingredients. Cook for about 1 minute to fully cook the flour.
• Add miso paste. Stir to coat evenly on the ingredients.
• Add chicken stock, half a cup at a time. Stir and cook until simmering before adding more. When it forms a silky and runny paste, add the rest stock and milk, stir to combine.
• Add potato and corn. Cook over medium heat until brought to a simmer. Turn to medium low heat. Let simmer for 10 to 15 minutes, until the potato turns tender but does not break part. Stir occasionally to avoid burning the bottom.
• Add broccoli and shrimp. Continue to cook for 3 to 5 minutes until cooked through.
• Stir in cheddar cheese, salt and pepper. Stir to mix well, and adjust seasoning if needed.
• Serve warm.