lunch
Shrimp & Corn Chowder
Shrimp are very high in protein with virtually no fat; this chowder is lighter than a cream-heavy version but still satisfying and warming.
10 min prep · 20 min cook · 30 min in total · serves 4
What you need
- 300g raw shrimp, peeled
- 200g corn (canned or frozen)
- 200g new potatoes, diced
- 1 leek, sliced
- 600ml fish or vegetable stock
- 200ml crème fraîche
- Butter, fresh chives
- Salt, white pepper
What to do
- 1Soften leek in butter; add potatoes and stock; simmer 12 min.
- 2Add corn and shrimp; cook 4 min.
- 3Stir in crème fraîche; warm through; do not boil.
- 4Season; serve topped with chives.
