Corn Chowder with Seafood
2 servings
60 minutes
Corn chowder with seafood is a warm, rich dish from American cuisine that embodies the rich flavors of the coast. The delicate sweetness of fresh corn combines with deep sea notes of shrimp, squid, and fish, creating a harmony of flavors and textures. A light spiciness from chili and garlic gives the dish a unique character, while sesame oil adds subtle nutty undertones. The chowder has a velvety consistency due to the careful processing of vegetables and broth. This dish is perfect for cozy evenings, warming and satisfying. Garnished with herbs and aromatic spices, it becomes not only a gastronomic delight but also a visual pleasure that awakens the appetite. Traditionally served with crispy toasts or fresh bread that highlights its flavor depth.
1
Fry the celery root with onion until soft, cutting randomly. Season with broth and water, add corn (not all - leave a couple of spoons for garnish). Bring to a boil.
- Celeriac: 100 g
- Onion: 200 g
- Fish stock: 200 g
- Fresh corn: 500 g
2
Blend until fine. Strain through a sieve and season with salt and pepper to taste. Add 10-15 g of sesame oil.
- Sesame oil: 20 ml
- Sesame oil: 20 ml
3
Fry shrimp, squid, and fish in a pan with garlic, salt, and pepper. Garnish with cilantro, onion, sesame oil, corn, and dried chili.
- Shrimp: 100 g
- Squid: 100 g
- Pike-perch (zander): 50 g
- Garlic: 2 g
- Cilantro: 3 g
- Spring onion: 3 g
- Sesame oil: 20 ml
- Fresh corn: 500 g
- Chili powder: 1 g
