• 1 package (227 g) of Nordic shrimp from Gaspésie, thawed and well-drained
• 2 cups of organic sliced leeks
• ½ cup of corn kernels (fresh, canned, or frozen)
• 1 cup of peeled potatoes, diced
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• ¼ cup (60 ml) of dry white wine
• 2 cups (500 ml) of vegetable broth
• ½ cup (125 ml) of 15% cooking cream
• 3 tablespoons of butter
• ¼ cup of fresh chives, chopped
• ½ teaspoon of smoked paprika
• Salt and freshly ground pepper, to taste

1. In a large saucepan, melt the butter over medium heat. Add the onion and leeks. Sauté for about 5 minutes until they are tender. Add the garlic and continue cooking for 1 minute.
2. Pour in the white wine and let it reduce for 2–3 minutes. Add the potatoes, corn, vegetable broth, and smoked paprika. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are tender.
3. Add the cream, mix well, then gently incorporate the Nordic shrimp. Reheat for 2 to 3 minutes (do not boil to preserve the tenderness of the shrimp).
4. Adjust the seasoning with salt and pepper to taste. Serve hot, garnished with fresh chives.

Tip: Add some homemade croutons when serving for an even more indulgent chowder!