Krill Seafood Chowder with Potatoes and Crusty Baguette

Krill Seafood Chowder with Potatoes and Crusty Baguette

Category: Soup
Cuisine: North American
Servings: 2
Preparation time: 10 minutes
Cooking time: 40 minutes
Calories: 765 kcal per serving

Ingredients

• 2 slices bacon, diced
• ½ pound of fresh or thawed krill
• ¼ pound lump crabmeat, picked over
• 1 large baking potatoes, peeled and diced
• 3 cups chicken stock
• 1 cups corn kernels, frozen, canned or roasted
• 1 cups heavy cream
• ½ onion, diced
• 2 cloves garlic, diced
• 1 bay leaf
• 1 teaspoons chopped fresh parsley leaves
• 1 teaspoons smoked paprika, or more, to taste
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon crushed red pepper flakes, optional
• Kosher salt and ground black pepper, to taste
• 1 Crusty baguette

Directions

1. Heat a large stockpot or dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
2. Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become
translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
3. Whisk in chicken stock and bay leaf. Bring to a boil; add potatoes, cover, reduce heat and simmer until slightly thickened, about 12-15 minutes until potatoes are tender; discard bay leaf. Remove from heat.
4. Add heavy cream and puree with an immersion blender.
5. Stir the krill, crabmeat and corn into the chowder. Bring to a simmer over medium heat. Cover and let stand until the krill turns colour slightly. Simmer for about 6 minutes.
6. Serve immediately garnished with bacon and parsley leaves, if desired.