How To Make Corn & Prawn Chowder
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Serves:
Ingredients
- 1 tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups corn kernels
- 1 cup potatoes, diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 1 lb prawns, peeled and deveined
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a large pot, melt the butter over medium heat. Add the onion, garlic, and red bell pepper. Cook until the vegetables are soft and fragrant.
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Add the corn kernels and potatoes, and cook for another 5 minutes.
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Pour in the chicken or vegetable broth, and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are tender.
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Using an immersion blender or a regular blender, puree half of the soup until smooth. Return the pureed mixture to the pot.
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Stir in the milk and heavy cream. Season with salt and pepper to taste.
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Add the prawns and cook for 5-7 minutes until they turn pink and cooked through.
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Serve hot, garnished with fresh chopped parsley.
Nutrition
- Calories : 390kcal
- Total Fat : 22g
- Saturated Fat : 13g
- Cholesterol : 200mg
- Sodium : 980mg
- Total Carbohydrates : 31g
- Dietary Fiber : 4g
- Sugar : 10g
- Protein : 21g
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