Sweet Corn and Truffle Chowder with Rock Shrimp Relish (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
2. 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.
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