Shrimp & Cod Chowder

Shrimp & Cod Chowder with Roasted Corn, Leek Oil and Green Garlic Bread

Shrimp Stock

• 1 tb avocado oil
• shells from 2 lb shrimp
• 1 tb tomato paste
• 1 shallot, small dice
• 1 small carrot, diced
• 1 stalk celery, diced
• 8 c water
• 1 small bunch parsley stems
• 1 bay leaf
• 3 sprigs thyme

Chowder

• 2 tb avocado oil
• 2 tb unsalted butter
• 1 small yellow onion, finely diced
• 1/2 large leek, light green / white parts, thinly sliced
• 2 ribs celery, finely diced
• 3 garlic cloves, minced
• 1 tb fresh thyme
• 1/2 c white or sherry wine
• shrimp stock
• 2 bay leaves
• 1 3/4 c heavy cream
• 3 yukon gold potatoes, peeled and diced
• 1/4 tsp freshly grated nutmeg
• 2 ears corn, charred
• 1 lb cod, diced into 1 1/2 inch cubes
• 1 lb wild shrimp, peeled and deveined
• kosher salt and freshly ground white pepper, to taste
• lemon zest, for finishing
• leek oil, for finishing
• chives, thinly sliced