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Ingredientes
- 125 gm vidalia onion, diced
- 125 gm leek, finely minced
- 125 gm carrot
- 125 gm celery, root, diced
- 125 gm corn, kernels
- 250 gm baby shrimp
- 2 Tbsp. butter, for sweating
- 3 lt shellfish stock
- 1 c. 35% cream
- 1 x Bay Leaf
- 1 sprg fresh thyme pepper sea salt
Direcciones
- Minced herbs, chives, parsley, coriander, chervil
- Sweat the onions, the leaks, the carrots and the celery in a large pot over a medium-low heat in a slick of extra virgin olive oil. The vegetables shouldn't brown, just soften and turn translucent/soft, about 4 min. Add in the shellfish stock, the thyme and the Bay leaf. Simmer for about 5 min over a low heat. Add in the corn kernels and the cream, simmer for a further 5 min. Add in the Matane shrimps and take the saucepan off the heat. Season to taste and serve.
- Pour the chowder into a large bowl or possibly take a large round country loaf and cut off the top before scooping out the soft dough from the middle. Use the bread as a bowl and pour the chowder in. Sprinkle with the minced herb mix and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 166 | 59% |
| Total Fat 18.82g | 24% |
| Saturated Fat 11.14g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 206mg | 9% |
| Potassium 443mg | 13% |
| Total Carbs 13.08g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.13g | 3% |
| Protein 15.68g | 25% |
