Hardy Shimp and Corn Chowder
with Old Bay dippers and Bacon Crumble
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
100 g
Tranches de bacon
113 g
Maïs en grains
1 pièce(s)
Gousses d'ail
1 cs
Farine tout usage
(Contient Blé)
1 pièce(s)
Concentré de bouillon de légumes
cs
Assaisonnement Old Bay
(Contient Moutarde, Sulfites Peut contenir Lait, Arachides, Sésame, Soya, Noix, Blé)
g
Mirepoix
250 g
Pomme de terre rouge
1 pièce(s)
Pain ciabatta
7 g
Persil
113 ml
Crème
(Contient Lait)
Informations nutritionnelles
Instructions
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.