Updated: Feb 14, 2020
HELLO SOUP LOVERS! We are back with another savory and delicious chowder. This was perfect for Superbowl Sunday. I used hot water and mixed in the milk too early. So the final product looks a little bleh! But it tastes so delicious. This will be a delicious treat for the rest of the week. If you give this a try, please tag us @the.soup.troupe and let us know what you think <3 There's NO WAY you could go wrong with this!
6 oz chopped shrimp
14 oz roasted corn
One pint half and half
4 cups hot water
1 bunch finely chopped parsley
14.5 oz mirepoix (onion, celery, carrot)
4 oz butter
10 oz English peas
Splash white wine
Chop parsley into fine pieces
Chop shrimp into small chunks (thaw if frozen)
Sauté 2 tablespoons of butter and Brown mirepoix
Once reduced, add corn, peas, parsley and shrimp into pot
Mix in remaining butter, hot water and spices to taste; stir well
Add a splash of white wine
Pressure cook on normal for 25 minutes, or simmer on low for at least 90 minutes.
Once safe, open pressure cooker and stir well
Gently mix in cream and stir well
VOILA you are done. Refrigerate for 3-5 days, freeze for up to 6 months.