Prawn, Potato & Corn Chowder

Name: Prawn, Potato & Corn Chowder
Total time: 1200 s
Yield: 4 Servings
Cuisine: British
Ingredients: 20 g Butter; 1 Onion *finely chopped; 2 cups Chicken Stock; 1 Potato *cut into small pieces; 300-400 g shelled Prawns *thawed if frozen, cut into smaller pieces if large; 1 can (400 g) Creamed Corn; 1 cup Corn Kernels; 1 cup Milk *OR Milk & Cream, e.g. 1/2 cup each; Salt & Ground Pepper *OR Ground Chilli; 3 tablespoon Corn Starch OR Potato Starch *mixed with 3 tablespoons Water; Finely chopped Parsley, Chives OR Spring Onion

Hiroko Liston @hirokoliston

Melbourne, Australia

To make this soup, I simply added Prawns and Potato to a basic corn soup. I used frozen shelled Prawns because it is the easiest for me to find. You can use other seafood such as White Fish OR Scallops. This thick soup is absolutely easy to make, and it is gluten free as it is thickened with a can of Cream Corn (pureed Corn) and Corn Starch.

Hiroko Liston @hirokoliston

Saved

Ingredients

20 minutes

4 Servings

20 gButter
1Onion *finely chopped
2 cupsChicken Stock
1Potato *cut into small pieces
300-400 gshelled Prawns *thawed if frozen, cut into smaller pieces if large
1 can (400 g)Creamed Corn
1 cupCorn Kernels
1 cupMilk *OR Milk & Cream, e.g. 1/2 cup each
Salt & Ground Pepper *OR Ground Chilli
3 tablespoonCorn Starch OR Potato Starch *mixed with 3 tablespoons Water
Finely chopped Parsley, Chives OR Spring Onion

Saved

Steps

20 minutes

1

Melt Butter in a pot over medium heat, cook Onion until translucent. Add Chicken Stock and Potato, cover with a lid, bring to the boil, and cook until Potato is soft.
2

Add Prawns, then add Creamed Corn, Corn Kernels and Milk, and bring back to the boil.
3

When Prawns are cooked, season with Salt & Pepper (OR Chilli), gradually add Corn Starch mixture as you constantly stirring, but you don’t need to add all of it. When the desired thickness is achieved, the soup is done.
4

Add some finely chopped Parsley, Chives OR Spring Onion, and serve.