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Salmon, shrimps, beets and potatoes chowder
Cooking 15 minutes
Preparation 25 minutes
4 servingsIngredients
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
Steps
- In a pot, heat olive oil and roast pancetta until crispy. Place on a plate and leave the cooking fat in the pot.
- In the same pot with the pancetta cooking fat, brown the onion with the celery, stirring often.
- Add the garlic, potatoes, beets, corn, thyme and bay leaves. Cook for 2 minutes.
- Pour in the chicken broth and simmer for about 7-8 minutes. Add a pinch of salt and pepper.
- Add the creamy soy mixture, salmon and shrimp and stir gently. Cover and cook over low heat for 5 minutes.
- Remove from heat and let stand for about 5 minutes before serving.
- Garnish with the pancetta and fresh dill on top.
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