Corn & prawn chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 (easily doubled)
Skip to ingredients
- 1 tbsp olive oil
- ½ onionfinely chopped
- 150g potatocut into small cubes
- 300ml whole milk
- 200ml chicken stock
- 150g cooked small prawnsdrained
- 195g can sweetcorndrained (or the same weight of frozen)
- 1 large wholemeal pitta bread
- ½ tbsp garlic butter
- small pack chivessnipped (optional)
Nutrition: Per serving
- kcal447low
- fat14glow
- saturates5g
- carbs48g
- sugars17g
- fibre8g
- protein28g
- salt1.9g
Method
step 1
Heat the oil in a saucepan. Fry the onion until it softens but don’t allow it to brown. Add the potato, milk and stock, and bring everything to a simmer. Cook for 10 mins or until the potato is soft, then gently squash some of the potato against the side of the pan to thicken the chowder. Add the prawns and sweetcorn, and cook for another 5 mins.
step 2
Meanwhile, spread the pitta with the garlic butter. Grill the pitta until it browns a little, then cut into strips. Serve the soup sprinkled with chives, if you like, with the garlic pitta on the side to dip.
