Preview

Corn chowder, smoked applewood bacon bits, shrimps sauté, cajun spice |

Vegetables and Fruits, Fish, Seafood & Shellfish

Beautiful and creamy corn soup. The browned bacon, golden shrimp bring beautiful colors to it.

Note

You can use any sea food, don't over boil. Beware of too much cooking, soup could easily stick at the bottom of the pot .

Ingredients

Recipe for 4 portions

Corn soup

4 Thick slice(s)

Bacon

150 Gr

White onion

2 Tbsp

Flour

250 Ml

Fish stock

500 Ml

Chicken stock

250 Gr

Yukon gold potatoes

200 Gr

Corn can (540 ml)

150 Ml

35% cooking cream

5 Turn(s)

Fresh ground black pepper

2 Tsp

Cajun spices

12 Unit(s)

Medium shrimps cooked

1 Unit(s)

Lemon

4 Bunch

Micro mesclun

Preparation time: 35 min

Set up

Cut the bacon in stripes In a hot pan sear the shrimps and the bacon. Chop the onion. Make your fish stock and your chicken stock, keep them warm. Peel and dice the potatoes. (1cm / 1 cm) Cut the lemon into quarters
The soupe

In the same pan that was used for the bacon, fry the onions until lightly browned. Sprinkle the flour over the onions, mix well and cook for bout 1 minute. Pour the fried onions in a pot with the Cajun spice and the fish stock, b ring to a boil while stirring. Add your chicken broth, the diced potato and the corn. Cook for 20 minutes, finalize adding the shrimp and cream. cook for An other 5 minutes or until the potatoes are cooked.
Plating

Pour the soup into a bowl, expand the bacon into pieces drop a few shrimp on top, finalize the young shoots.