Shrimp and Corn Chowder Pasta
This pasta dish pays tribute to end of summer sweet corn and is reminiscent of chowders we’ve enjoyed on vacation. The recipe consists of a white sauce with vegetables and shell pasta cooked in the same pot to absorb all the flavours. Garnish this seaside-inspired meal with Nordic shrimp to enjoy their delicate taste.
Ingredients
- 2 celery stalks, diced
- 2 garlic cloves, chopped
- 1 small leek, diced
- 1 shallot, chopped
- 1 potato, peeled and diced
- 3 tbsp butter
- 2 tbsp unbleached all-purpose flour
- 2 cups (500 ml) chicken broth
- 2 1/2 cups (625 ml) milk (see note)
- 1/2 lb (225 g) medium pasta shells
- 1 cup (150 g) frozen corn kernels, thawed
- 1/2 lb (225 g) fresh (or frozen and thawed) Nordic shrimp, patted dry
- Dill, coarsely chopped, for serving
Instructions
- In a large pot over medium heat, soften the vegetables in 2 tbsp of the butter, stirring often. Add the remaining butter and continue to cook until melted.
- Sprinkle the flour over the vegetables and cook for 1 minute while stirring. Pour in the broth. Bring to a boil, stirring constantly. Simmer for 10 minutes, stirring often. Season with salt and pepper.
- Add the milk and pasta to the pot. Bring to a boil. Simmer for 8 to 10 minutes or until the pasta is al dente and the sauce is very creamy. Add the corn kernels and cook for 1 minute. Add more milk to thin out the sauce as needed.
- Serve the pasta in bowls. Top with the shrimp and sprinkle with dill.
This pasta dish pays tribute to end of summer sweet corn and is reminiscent of chowders we’ve enjoyed on vacation. The recipe consists of a white sauce with vegetables and shell pasta cooked in the same pot to absorb all the flavours. Garnish this seaside-inspired meal with Nordic shrimp to enjoy their delicate taste.