Potato and Anchovy Chowder with Garlic Shrimp

Soups | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 2.8 oz
Carrot - 1 piece
Potato - 14.1 oz
Milk - 8 fl oz
Chicken Broth - 12 fl oz
Cream - 4 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.