Prawn and corn chowder with bacon
12/9/2012
Serves 6
Bacon adds flavour to chowder as well as making an attractive garnish.
Ingredients
| 1 tbsp | Olive oil |
| 3 cups | Whole kernel sweetcorn |
| 4 | Spring onions |
| 2 | Potatoes |
| 3 cups | Milk |
| ½ tsp | Lemon pepper |
| ½ tsp | Dry mixed herbs |
| 1½ cups | Water |
| 500 g | Raw prawn cutlets |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Heat the oil in a large saucepan.
- Dice the bacon and saute until crisp. Remove to one side.
- Place the thawed corn in a food processor and mix until smooth and creamy.
- Cut the spring onions into green and white lengths. Thinly slice both.
- Peel and dice the potatoes and add with the white strips of spring onions to the saucepan.
- Saute until the onions are tender.
- Add the milk, seasonings, corn and water. Simmer, stirring often, for about 12 minutes, until the potatoes are tender.
- Add the prawns and green spring onion strips and heat gently until the prawns turn just opaque.
- Serve topped with the bacon.
Wine Match
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