Prawn chowder with mashed potato
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g can sweetcorndrained
- 500g floury potatocubed
- 2 tbsp milk
- 1 tbsp sunflower oil
- 1 bunch spring onionsfinely chopped
- 1 tbsp tomato purée
- 1 tsp paprika
- 600ml vegetable stock
- 200g small peeled prawndefrosted if frozen
- 4 rashers streaky bacon
Nutrition: per serving
- kcal338
- fat9glow
- saturates2g
- carbs47g
- sugars12g
- fibre4g
- protein21g
- salt2.43g
Method
step 1
Tip the corn into a food processor and blend to a purée. Boil the potatoes in salted water until tender. Drain, mash with the milk and season to taste. Meanwhile, heat the oil in a large pan, add most of the spring onions and fry for 2 mins until softened. Add the corn, tomato purée, paprika and stock. Bring to the boil, simmer for 5 mins, then stir in the prawns.
step 2
Grill the bacon until crisp. Divide the soup between 4 bowls and spoon the mash into the centre of each. Break up the bacon and scatter over the top with the remaining spring onions.
