Hardy Shimp and Corn Chowder
with Old Bay dippers and Bacon Crumble
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
100 g
Bacon Strips
113 g
Corn Kernels
1 unit(s)
Garlic, cloves
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Vegetable Broth Concentrate
tbsp
Old Bay Seasoning
(Contains Mustard, Sulphites May contain Milk, Peanuts, Sesame, Soy, Tree nuts, Wheat)
g
Mirepoix
250 g
Red Potato
1 unit(s)
Ciabatta Roll
7 g
Parsley
113 mL
Cream
(Contains Milk)
Nutrition Values
Cooking Steps
Quarter potatoes. Halve the buns. Roughly chop the parsley. Cut the bacon into 1/2-inch strips. Drain and rinse the shrimp, then pat dry. Season with pepper.
In a medium pot, combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. Carefully strain potatoes over a large bowl, reserving all cooking liquid.
Heat a large pot over medium-high heat. When hot, add the bacon to the dry pan. Cook, stirring occasionally, until crispy, 5-7 min. Remove pan from the heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.
Add the mirepoix to the large pot. Cook, stirring occasionally until softened, 3-4 min. Add the garlic, then sprinkle over half the Old Bay and the flour. Cook, until flour coats all the veggies, 1 min.
Whisk in 2 1/2 reserved potato water and broth concentrates. Stir to combine. Add the shrimp, corn and cream. Cook, until shrimp is cooked through and sauce is slightly thickened, 3-4 min. While the soup cooks, stir together in a small bowl the remaining Old Bay, half the parsley and 1 tbsp oil. Arrange the ciabattas cut-side up on a baking sheet and brush with the Old Bay oil.
Toast in the oven until lightly golden, 2-3 min. (TIP: Keep an eye on your ciabatta so that it does not burn!) Cut caibatta into 1/2-inch strips. Stir the potatoes into the chowder. Divide chowder between bowls. Sprinkle over crispy bacon and remaining parsley. Serve Old Bay dippers on the side.