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PRAWN AND SWEETCORN CHOWDER

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Serves: 4-6

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Now that colder weather is here this super soup is a firm family favourite, even keeping my teenaged daughter home instead of going out with her friends!! Especially good if served with hot home made bread, I often bake a ciabatta to serve with this.

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Ingredients

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  • 25 grams butter (or margarine)
  • 25 grams flour
  • 6 rashers bacon (chopped)
  • 1 onion (chopped finely)
  • 1 red pepper (or a green pepper, chopped finely)
  • 3 potatoes (peeled and diced)
  • 425 ml chicken stock
  • 425 ml milk
  • 100 grams frozen sweetcorn kernels (defrosted)
  • 250 grams frozen prawns (defrosted)
  • salt
  • pepper
  • 50 ml fresh parsley (finely chopped)

Method

  1. Heat butter in a large saucepan, add bacon and cook gently.
  2. Add onion and red or green pepper and potatoes and fry over medium heat for 5 minutes.
  3. Add flour and cook over low heat for 1 minute. Gradually add milk and stock, stirring continuously. Bring to the boil and add sweetcorn, parsley and seasoning.
  4. Simmer, covered for 10 minutes.
  5. Lastly add prawns and cook for a further 5 minutes.

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