I love hearty soups and I love the flavours of Spain, so this is one of my favourite chowder recipes.
Studded with spicy sausage, prawns, chicken breasts , green peas and saffron-hued rice , this is a perfect year round bowl of goodness. The pureeing of the cooked rice gives it its smooth and rich texture. The flavours of the lobster paste , saffron and sherry are what puts it over the top, and the adding of the prawns and sausage give it complete texture and balance that is just beautiful.
It can be served as a complete lunch or dinner paired with one of the delicious salads and a loaf of your favourite olive or fig and walnut bread and some butter of course! A chilled bottle of Sauvignon Blanc or Pinot Gris , a gorgeous Provencal tablecloth and candles and you are really set to savour this amazing Paella Chowder.
Studded with spicy sausage, prawns and saffron-hued rice, this intriguing soup will remind you of the traditional flavours of paella and Spain. Hearty and flavourful, this is a perfect year-round soup.
2 tbsp olive oil
1 medium onion, diced
1 carrot, diced
2 stalks celery, diced
1 tsp lobster paste ( optional)
¼ cup long grain white rice
½ tsp saffron threads, crushed
1 cup white wine or dry sherry
4 cups low sodium chicken stock
½ cup whipping cream
2 smoked Italian sausages, sautéed and cut into thin diagonal slices*
1 cup frozen peas, thawed
1 chicken breast, cooked and sliced
¾ lb uncooked prawns, shelled and deveined
2 tbsp green onions, chopped
* available in the meat section at Safeway
Heat oil in heavy-bottomed stock pot over medium heat
Add onion, carrot and celery and sauté until soft, about 3-4 minutes
Stir in lobster paste, if using
Add rice, saffron, wine (or sherry) and stock and bring to a simmer
Cover and let simmer until vegetable and rice are soft, about 20 minutes
Remove from heat and cool for 10 minutes
Puree everything ( including the rice) with a hand-held mixing wand or food processor, then stir in the whipping cream.
Return the soup to low heat and add sausage, peas and chicken.
Heat for 10 minutes on medium heat
Add prawns and cook until they are pink, about 3 minutes
Garnish with green onions and serve
Pureeing the rice in this interesting soup leaves it with a smooth and rich texture
Shelley Adams is the successful author of the WhiteWater Cooks series which has sold over 84,0000 books since it was first published in 2006.She trained at La Varenne Cooking School in France and ran the Fresh Tracks Cafe in Nelson, B.C http://whitewatercooks.com
What kind of salad will you pair with this delicious chowder?