Gluten-Free Pāua and Corn Chowder Shooters

Instructions

1. 1Heat the 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat, which is about 175°C.
2. 2Add the 1/2 medium onion, chopped into 0.635 cm pieces, and the 1 stalk of celery, also chopped into 0.635 cm pieces, to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion looks translucent.
3. 3Add the 1/2 cup pāua (abalone) and the 1 cup corn to the pot. Cook for another 2-3 minutes, stirring, until the pāua is lightly browned and the corn is heated through.
4. 4Pour in the 2 cups of gluten-free chicken broth and bring the mixture to a gentle simmer. Let it simmer for 5 minutes.
5. 5In a small bowl, whisk together the 1 tablespoon of tapioca flour and the 1/2 cup of coconut milk until the mixture is completely smooth and no lumps remain.
6. 6Slowly pour the tapioca flour and coconut milk mixture into the simmering broth in the pot, stirring constantly to prevent clumping. Continue to stir for 1-2 minutes until the chowder begins to thicken.
7. 7Reduce the heat to low and let the chowder simmer gently for 10-15 minutes, stirring occasionally, until it has reached your desired thickness. The chowder is ready when it coats the back of a spoon.
8. 8Season the chowder with the 1/4 teaspoon salt and 1/4 teaspoon pepper. If you wish to make the chowder extra creamy, carefully transfer about half of the chowder to a blender and blend until smooth, then return it to the pot and stir to combine. Be cautious when blending hot liquids.
9. 9Ladle the warm chowder into 6 shooter glasses and serve immediately.

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