Sweet Corn And Truffle Chowder With Rock Shrimp Relish

Recipe Ingredients

		Soup
1/4 cup	36g / 1.3oz	Diced bacon - (abt 2 oz)
2 tablespoons	30ml	Minced shallots
1/2 teaspoon	2.5ml	Minced garlic
1 cup	146g / 5.1oz	Peeled, medium-diced Idaho potatoes
1 1/2 cups	355ml	Chicken broth
1 cup	237ml	Whole milk
1/2 cup	118ml	Heavy cream
1 tablespoon	15ml	Flour
		Truffle oil - to season
		Salt - to taste
		Freshly-ground white pepper - to taste
1 cup	62g / 2.2oz	Sweet corn kernels
		Relish
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 1/2 cups	355ml	Rock shrimp
1 tablespoon	15ml	Minced garlic
1/2 cup	31g / 1.1oz	Shaved green onion
1/2 cup	118ml	Julienned red and yellow peppers
		Shaved fresh truffles - if desired

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2256 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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