Matane Shrimp Chowder

Yield: 4 servings.
Preparation is easy
Preparation time is 45 minutes

Ingredients

• 125 grams Vidalia onions, diced (4 ounces)
• 125 grams of leeks, finely chopped (4 ounces)
• 125 grams carrots, (4 ounces)
• 125 grams celery root, diced (4 ounces)
• 125 grams of corn kernels (4 ounces)
• 250 grams of Matane shrimps or baby shrimps (8 ounces)
• 30 millilitres butter for sweating (2 tablespoons)
• 3 litres of shellfish stock (12 cups)
• 250 millilitres of 35% cream (1 cup)
• 1 Bay leaf
• 1 sprig of fresh thyme
• Pepper and sea salt (grey salt)
• chopped herbs, such as chives, parsley, coriander and chervil

Directions

1. Sweat the onions, the leaks, the carrots and the celery in a large pot over a medium-low heat in a slick of olive oil. The vegetables should not brown, just soften and turn translucent, about 4 minutes. Add the shellfish stock, the thyme and the Bay leaf. Simmer for about 5 minutes over a low heat. Add the corn kernels and the cream, simmer for a further 5 minutes. Add the Matane shrimps and take the saucepan off the heat. Season to taste and serve.
2. Pour the chowder into a large bowl or take a large round country loaf and cut off the top before scooping out the soft dough from the middle. Use the bread as a bowl and pour the chowder in. Sprinkle with the chopped herb mix and serve.