Salmon, shrimps, beets and potatoes chowder

 Cooking 15 minutes
 Preparation 25 minutes
 4 servings


15 ml (1 tbsp.) of olive oil
125 ml (½ cup) of diced pancetta
2 stalks of celery, diced
1 garlic clove, minced
1 package (368 g) of Champêtre Parisian potatoes, cut in half
375 ml (1 ½ cup) of Champêtre diced yellow beetroot
250 ml (1 cup) of corn kernels
5 ml (1 tsp.) of dried thyme
3 bay leaves
1 ¼ L (5 cups) of chicken broth
Pinch of salt and pepper
125 ml (½ cup) of creamy soya preparation
1 skinless salmon fillet, cut into large cubes
10 large deveined shrimps
65 ml (¼ cup) of chopped fresh dill


  1. In a pot, heat olive oil and roast pancetta until crispy. Place on a plate and leave the cooking fat in the pot.
  2. In the same pot with the pancetta cooking fat, brown the onion with the celery, stirring often.
  3. Add the garlic, potatoes, beets, corn, thyme and bay leaves. Cook for 2 minutes.
  4. Pour in the chicken broth and simmer for about 7-8 minutes. Add a pinch of salt and pepper.
  5. Add the creamy soy mixture, salmon and shrimp and stir gently. Cover and cook over low heat for 5 minutes.
  6. Remove from heat and let stand for about 5 minutes before serving.
  7. Garnish with the pancetta and fresh dill on top.

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