Ingredients
Creamy Seafood Chowder with Leeks and Corn
1 pouch Lobster/Seafood Bisque
3 qt Fish Bouillon
Corn kernels, fresh cut
Fried leeks or fresh herb
Fish Bouillon
1.5 oz Fish Bouillon, to taste
3 qt Water, boiling
Leeks, julienne, blanched
Seafood, shrimp, calamari tubes, mussels, lobster, fish pieces
Preparation
Creamy Seafood Chowder with Leeks and Corn
Stir contents of pouch into 3 quarts of the hot water. Bring to boil, stirring constantly. Reduce heat and simmer for 5 - 7 minutes. Add the fresh cut corn kernels into the soup while it is simmering, just before removing it from the heat add the steamed leeks julienne.
Fish Bouillon
Dissolve Fish Bouillon in boiling water and stir. Blanch the julienne cut leeks and keep aside, poach all the seafood and keep warm aside.
Setting
Pour the soup into serving bowls and place the seafood in it. Garnish with fried leeks or fresh herb.
Specialty Ingredients
#360 HACO-Swiss LOBSTER/SEAFOOD BISQUE
#407 HACO-Swiss FISH BOUILLON
