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.
Ингредиенты
- 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
Инструкция
- 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.
