Sweet corn and truffle chowder with rock shrimp relish

Yield: 1 servings

Measure Ingredient
\N \N === SOUP ===
¼ cup Diced bacon -; (abt 2 oz)
2 tablespoons Minced shallots
½ teaspoon Minced garlic
1 cup Peeled; medium-diced Idaho potatoes
1½ cup Chicken broth
1 cup Whole milk
½ cup Heavy cream
1 tablespoon Flour
\N \N Truffle oil; to season
\N \N Salt; to taste
\N \N Freshly-ground white pepper; to taste
1 cup Sweet corn kernels
\N \N === RELISH ===
2 tablespoons Olive oil
2 tablespoons Minced shallots
1½ cup Rock shrimp
1 tablespoon Minced garlic
½ cup Shaved green onion
½ cup Julienned red and yellow peppers
\N \N Shaved fresh truffles; if desired

For The 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. For The 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.

This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2256 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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