Shrimp, Rice and Potato Chowder
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 420 g of Arctic Gardens Mirepoix Mix
- 60 ml of extra virgin olive oil
- 280 g of rice
- 3,3 L of fish stock
- 3 g of hot pepper flakes
- 1 kg of Arctic Gardens Whole Kernel Corn
- 220 ml of 15% heavy cream
- 700 g of coldwater shrimps
- 1 kg of Arctic Gardens Diced Potatoes
- 1 small bunch of flat leaf parsley, chopped
- Salt and pepper to taste
This recipe can also be done with Arctic Gardens Peaches & Cream Corn or Eco-V Whole Kernel Corn .
Preparation
- Sweat the mirepoix in olive oil. Add stock and bring to a boil.
- Add rice and season.
- When rice is half done, add corn and cream. Continue cooking.
- When almost done, add shrimps and potatoes.
- Add parsley just before serving.
