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Corn chowder, smoked applewood bacon bits, shrimps sauté, cajun spice

Vegetables and Fruits, Fish, Seafood & Shellfish

Beautiful and creamy corn soup. The browned bacon, golden shrimp bring beautiful colors to it.


Recipe for 4 persons

Corn soupe

4 Thick slice(s)
1 Unit(s)
White onion
4 Tbsp
Wheat flour
250 Ml
Fish stock
500 Ml
Chicken stock
4 Unit(s)
Yukon gold potatoes
650 Ml
Corn can (540 ml)
150 Ml
35% cooking cream
4 Pinch(es)
Fleur de sel
5 Turn(s)
Fresh ground black pepper
2 Tsp
Cajun spices
18 Unit(s)
Medium shrimps cooked
1 Unit(s)
4 Bunch
Micro mesclun

Preparation time: 35.00 min

  • Set up

    Cut the bacon in stripes In a hot pan sear the shrimps and the bacon. Chop the onion. Make your fish stock and your chicken stock, keep them warm. Peel and dice the potatoes. (1cm / 1 cm) Cut the lemon into quarters

  • The soupe

    In the same pan that was used for the bacon, fry the onions until lightly browned. Sprinkle the flour over the onions, mix well and cook for bout 1 minute. Pour the fried onions in a pot with the Cajun spice and the fish stock, b ring to a boil while stirring. Add your chicken broth, the diced potato and the corn. Cook for 20 minutes, finalize adding the shrimp and cream. cook for An other 5 minutes or until the potatoes are cooked.

  • Plating

    Pour the soup into a bowl, expand the bacon into pieces drop a few shrimp on top, finalize the young shoots.

You can use any sea food, don't over boil. Beware of too much cooking, soup could easily stick at the bottom of the pot .

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