Shrimp and corn chowder
Chowder is a type of cream soup that is widespread in North America, on the East Coast of the United States (Boston ...), and in Quebec.
With corn and potatoes, you can put lobster (very cheap in North America), shrimp, or other seafood.
For 6 gourmets
700 grams of shrimp
450 gr of corn kernels
a dozen small potatoes
750 ml of organic vegetable broth
250 ml of soy cream (or liquid cream)
1 celery stalk cut into small squares
1 onion, finely chopped
2 cloves garlic finely chopped
juice of 1 lime / lime
3 dill sprigs
2 branches of thyme
1 drizzle of olive oil
pink salt of the Himalayas and black pepper of the mill
Preparation
Marinate the shrimps for 10 minutes in a bowl with the lemon juice. Book.
In a saucepan, sauté garlic, onion and celery with a drizzle of olive oil.
Peel, cut into small squares the potatoes, and add them with the thyme in the pan. Add the corn and cook for another 2 minutes.
Then add the vegetable broth, salt, pepper and let simmer all over low heat, between 10 and 15 minutes. Pour the soy cream, along with the shrimp.
Serve hot sprinkled with dill.
Notes:
If you are using frozen seafood, I recommend thawing it beforehand.
Be careful to watch the cooking of the seafood to avoid over-cooking.
Information
Corn is full of nutritional qualities. It contains 3 times more vitamins than most fresh vegetables. It is rich in antioxidants, and is anti-cholesterol. The origins of maize cultivation in the Americas go back more than 9000 years. Its culture became widespread after the Spanish colonization of Mexico.