Creamy Shrimp, Corn and Potato Chowder
A comforting Quebec-style chowder with tender white shrimp, potatoes, corn, celery, and a light creamy broth. It reheats well for an easy meal-prep lunch.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 10 g Butter
- 50 g Celery
- 80 g Corn kernel
- 8 g Flour
- 1 g Fresh Dill
- 120 g Milk 2%
- 180 g Potato
- 2 g Salt
- 300 g Vegetable broth
- 150 g White Shrimp
- 60 g Yellow Onion
Instructions
- Dice the potato, celery, and onion into small pieces.
- Melt the butter in a saucepan over medium heat. Cook the onion and celery for 4 minutes, until softened.
- Stir in the flour and cook for 1 minute. Gradually pour in the vegetable broth while stirring until smooth.
- Add the potato, corn, dill, salt, and pepper. Simmer for 12 to 15 minutes, until the potato is tender.
- Add the milk and white shrimp. Simmer gently for 3 to 4 minutes, until the shrimp are opaque and cooked through.
- Cool slightly, transfer to a meal-prep container, and refrigerate. Reheat gently before serving.