Creamy Seafood Chowder with Leeks and Corn
Preparation
Creamy Seafood Chowder with Leeks and Corn
Stir contents of pouch into 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.
Ingredients:
Creamy Seafood Chowder with Leeks and Corn
1 pkg Lobster/Seafood Bisque, a pouch
3 qt Water, hot
6 oz Corn kernels, fresh cut
4 oz Fried leeks , or fresh herb
Fish Bouillon
11/2 oz Fish Bouillon, to taste
3 qt Water, boiling
6 oz Leeks, julienne, blanched
12 oz Seafood, shrimp, calamari tubes, mussels, lobster,
fish pieces
