Here is a new recipe for a steak and shrimp soup that is rich, spicy, and deeply comforting. This recipe draws inspiration from Cajun flavors, using a classic roux to build a velvety cream base and chipotle peppers for a smoky, lingering heat.
Smoky Chipotle Steak and Shrimp Chowder
This hearty chowder combines the best of land and sea in a luxurious, spicy cream sauce. Searing the steak first develops a deep, beefy flavor that infuses the entire soup, while the shrimp are added at the end to keep them perfectly tender. The smoky heat from the chipotle peppers is balanced by the cooling cream and a final squeeze of fresh lime.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients
For the Proteins:
1 lb sirloin or New York strip steak, trimmed of excess fat and cut into ½-inch cubes
1 lb large shrimp (16-20 count), peeled and deveined, tails off
1 tsp smoked paprika
½ tsp black pepper
1 tsp salt (divided)
2 tbsp olive oil, divided
For the Soup Base:
4 tbsp unsalted butter
1 large yellow onion, diced
1 red bell pepper, diced
2 stalks celery, diced
1-2 jalapeños, minced (seeds removed for less heat)
4 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced, plus 1 tbsp of the adobo sauce (use more for extra heat and smoke)
¼ cup all-purpose flour
1 tsp dried oregano
½ tsp ground cumin
4 cups low-sodium beef broth
1 ½ lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes
1 cup heavy cream
4 oz cream cheese, softened and cut into cubes
For Garnish (Optional):
Fresh cilantro, chopped
Green onions, thinly sliced
Crumbled cotija or shredded Monterey Jack cheese
Lime wedges
Instructions
Sear the Steak: In a small bowl, toss the steak cubes with the smoked paprika, black pepper, and ½ tsp of salt. Heat 1 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the steak in a single layer (work in batches if necessary to avoid overcrowding) and sear for 1-2 minutes per side until a brown crust forms. Remove the steak with a slotted spoon and set aside.
Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of olive oil and the 4 tbsp of butter to the pot. Once the butter is melted, add the diced onion, bell pepper, celery, and jalapeño. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
Bloom Spices and Make the Roux: Add the minced garlic, minced chipotle peppers, adobo sauce, dried oregano, and cumin to the pot. Cook for 1 minute more until fragrant. Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This will form a thick paste (a roux).
Build the Broth: Slowly pour in the beef broth, whisking constantly to ensure no lumps form. Scrape the bottom of the pot with a wooden spoon to release any browned bits (the fond), which are packed with flavor.
Simmer the Chowder: Add the diced potatoes and the remaining ½ tsp of salt. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Make it Creamy: Reduce the heat to the lowest setting. Add the softened cream cheese cubes and stir until they have completely melted into the soup. Slowly pour in the heavy cream, stirring gently until fully incorporated. Do not allow the soup to boil after adding the cream.
Add the Proteins: Stir the seared steak (and any accumulated juices) and the raw shrimp into the soup. Let it simmer gently for 3-5 minutes, just until the shrimp are pink, opaque, and cooked through. Be careful not to overcook the shrimp.
Serve: Turn off the heat. Taste the soup and adjust seasoning with more salt, pepper, or adobo sauce if desired. Ladle the hot chowder into bowls. Garnish generously with fresh cilantro, green onions, and cheese. Serve immediately with a lime wedge on the side for squeezing over the top.
Enjoy your comforting and delicious creation!
Of course! Here is a new recipe for a steak and shrimp soup that is rich, spicy, and deeply comforting. This recipe draws inspiration from Cajun flavors, using a classic roux to build a velvety cream base and chipotle peppers for a smoky, lingering heat.
Smoky Chipotle Steak and Shrimp Chowder
This hearty chowder combines the best of land and sea in a luxurious, spicy cream sauce. Searing the steak first develops a deep, beefy flavor that infuses the entire soup, while the shrimp are added at the end to keep them perfectly tender. The smoky heat from the chipotle peppers is balanced by the cooling cream and a final squeeze of fresh lime.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients
For the Proteins:
1 lb sirloin or New York strip steak, trimmed of excess fat and cut into ½-inch cubes
1 lb large shrimp (16-20 count), peeled and deveined, tails off
1 tsp smoked paprika
½ tsp black pepper
1 tsp salt (divided)
2 tbsp olive oil, divided
For the Soup Base:
4 tbsp unsalted butter
1 large yellow onion, diced
1 red bell pepper, diced
2 stalks celery, diced
1-2 jalapeños, minced (seeds removed for less heat)
4 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced, plus 1 tbsp of the adobo sauce (use more for extra heat and smoke)
¼ cup all-purpose flour
1 tsp dried oregano
½ tsp ground cumin
4 cups low-sodium beef broth
1 ½ lbs Yukon Gold potatoes, peeled and diced into ½-inch cubes
1 cup heavy cream
4 oz cream cheese, softened and cut into cubes
For Garnish (Optional):
Fresh cilantro, chopped
Green onions, thinly sliced
Crumbled cotija or shredded Monterey Jack cheese
Lime wedges
Instructions
Sear the Steak: In a small bowl, toss the steak cubes with the smoked paprika, black pepper, and ½ tsp of salt. Heat 1 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the steak in a single layer (work in batches if necessary to avoid overcrowding) and sear for 1-2 minutes per side until a brown crust forms. Remove the steak with a slotted spoon and set aside.
Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of olive oil and the 4 tbsp of butter to the pot. Once the butter is melted, add the diced onion, bell pepper, celery, and jalapeño. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened.
Bloom Spices and Make the Roux: Add the minced garlic, minced chipotle peppers, adobo sauce, dried oregano, and cumin to the pot. Cook for 1 minute more until fragrant. Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This will form a thick paste (a roux).
Build the Broth: Slowly pour in the beef broth, whisking constantly to ensure no lumps form. Scrape the bottom of the pot with a wooden spoon to release any browned bits (the fond), which are packed with flavor.
Simmer the Chowder: Add the diced potatoes and the remaining ½ tsp of salt. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Make it Creamy: Reduce the heat to the lowest setting. Add the softened cream cheese cubes and stir until they have completely melted into the soup. Slowly pour in the heavy cream, stirring gently until fully incorporated. Do not allow the soup to boil after adding the cream.
Add the Proteins: Stir the seared steak (and any accumulated juices) and the raw shrimp into the soup. Let it simmer gently for 3-5 minutes, just until the shrimp are pink, opaque, and cooked through. Be careful not to overcook the shrimp.
Serve: Turn off the heat. Taste the soup and adjust seasoning with more salt, pepper, or adobo sauce if desired. Ladle the hot chowder into bowls. Garnish generously with fresh cilantro, green onions, and cheese. Serve immediately with a lime wedge on the side for squeezing over the top.
Enjoy your comforting and delicious creation!
xoxo - Carmen 💋
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