Informations supplémentaires
30 min.
|
502 kcal
|
easy
|
|
Printable version
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!
250gNordic Shrimp
300gYellow Potato(es)
199gCorn Kernels
0.5unitLeek(s)
1unitVegetable Broth Cube(s)
80mlCream 18%
2unitGarlic Clove(s)
1unitGreen Onion(s)
6gShrimp Spices
1unitCiabatta Bread
What you need
pot, sheet pan, strainer, ladle
502 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
79g
26%
fat
10g
15%
cholesterol
115mg
38%
fiber
7g
28%
protein
23g
saturated
5g
25%
sodium
1658mg
69%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg