PRAWN AND SWEETCORN CHOWDER

PRAWN AND SWEETCORN CHOWDER

This is another first time for us making a chowder; However chowder is a generic name for a thickened seafood or vegetable stew or soup and has a very creamy texture. It is a more common term used in America and is possibly derived from the French word chaudiere (stewing pot).  Another possible source is from the old English word iowter meaning fishmonger.  Fish chowder, corn chowder and clam chowder are very popular in America and Canada and the chowder we have made is based on their more traditional way of making a chowder. This was very easy to make and was not disappointed at all and would recommend to any one for a fairly cheap one pot delicious creamy soup.

Seves 4-6

Equipment:-

• A large Pot
• Chopping board
• Knife
• Measuring jug

INGREDIENTS

• Olive Oil
• 1 tsp Butter
• 1 large onion, peeled and diced finely
• 2 garlic cloves, peeled and diced finely
• 1 tsp of Dijon mustard
• 1 tsp of paprika
• 2 tbsp of plain flour
• 500ml of vegetable stock, cooled
• 2 large potatoes chopped
• 2 x 200g can of sweetcorn drained
• 300ml semi-skimmed milt
• 100ml single cream
• 200g raw peeled king prawns
• A bunch of flat leaf parsley chopped
• Salt and pepper

 

METHOD

• Heat some oil and butter in a large pan
• Add the onion, garlic, Dijon mustard, Paprika and fry for 5 mins
• Sprinkle in the flour and stir until absorbed

• Remove from heat and add the stock in batches, stirring each time, until smooth.
• Return to the heat and add the chopped potatoes.

• Bring to the boil and then simmer for 15 mins stirring occasionally
• Add the sweet corn and simmer for 1 min
• Pour in milk, cream and add king prawns and cook for 5 mins

• Stir in the parsley and season to taste with salt and pepper
• Serve with some rustic bread and garnish with parsley and Paprika

PRAWN AND SWEETCORN CHOWDER DONE!!!