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Seafood Chowder:

  • Beef Bacon finely chopped 150.0 g
  • White onions finely minced 100.0 g
  • Garlic cloves, finely minced 20.0 g
  • Carrots peeled and finely minced 100.0 g
  • Celery peeled and finely minced 150.0 g
  • Potatoes peeled and diced small 150.0 g
  • Shrimp peeled and diced small, seasoned 300.0 g
  • White wine vinegar
  • Water 500.0 ml
  • Meat from clams or mussels Steamed and chopped. Reserve the juice, seasoned 200.0 g
  • Corn kernels 300.0 g
  • Water 1.5 l
  • Fish fillet cleaned and dice small, seasoned 200.0 g
  • Heavy cream or evaporated milk 500.0 g
  • Fresh thyme or flat leaf parsley 3.0 g
  • Ground white pepper 2.0 g
  1. Seafood Chowder:

    • Heat a medium size (4 Liter sauce pot) over medium to high heat.
    • Add bacon and let it render out its fat.
    • Sweat the white onions and garlic, then add the carrots, celery and potatoes.
    • Add the shrimp. Deglaze the pan with white wine vinegar.
    • Dilute Knorr Professional Fish Stock Powder in 500ml of water and then pur it into the pot.
    • Add the clam or meat from the mussels along with the corn kernels.
    • Dilute Knorr Cream of Chicken Soup in 1.5L of water and then pour it into the pot. Stir gently while waiting for it to come to boil.
    • When the soup starts to boil, add the diced fish fillet.
    • Add the cream, fresh thyme. Taste and adjust seasoning.
    • Turn off the heat and add a splash of Pernod. Serve immediately.
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