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Matane Shrimp Chowder

30 min. | 502 kcal | easy |
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1. Setup Preheat the oven to 400°F. Cut the potatoes into small cubes. Chop the garlic. Thinly slice the chives and leek. Drain and rinse the corn.
2. Cook the leek Heat a drizzle of oil in a large saucepan over medium-high heat. Cook the leek and garlic for 2-3 minutes. Add the potatoes and cook for 1-2 minutes. Add salt and pepper.
3. Add the broth Add the shrimp, spices, corn, broth cube, 2 2P | 3 3P cups of water and the cream. Bring to a boil. Cover then cook over medium-low heat for 12-15 minutes.
4. Cook the croutons Thinly slice the bread into croutons. For children, it can be fun to make sticks that they can dip in their soup. Place on a baking sheet lined with baking paper. Lightly oil the croutons and bake in the oven for 8-10 minutes.
5. Plate your dish Serve the chowder in a bowl and garnish with the chives. Add some salt and pepper to taste. Serve with the croutons. Bon appétit!
150 g Nordic Shrimp
350 g Yellow Potato(es)
1 unit Corn Kernels
0.5 unit Leek(s)
1 unit Vegetable Broth Cube(s)
80 ml Cream 18%
2 unit Garlic Clove(s)
1 unit Chives
10 ml Shrimp Spices
1 unit Ciabatta Bread
What you need pot, sheet pan, strainer, ladle
502 kcal
% daily value
% daily value
carbohydrate 79g
fat 10g
cholesterol 115mg
fiber 7g
protein 23g
saturated 5g
sodium 1658mg
sugar 8g
trans 0g