Prawn and Sweetcorn Chowder

This recipe has been passed onto me from my dear friend Maureen. I don’t know how she manages to accumulate the most superb recipes; it must be a good eye and perfect taste buds for what’s required in any form of cooking. I have been very fortunate indeed to be given permission to share with you this most wonderful chowder.

The soup is creamy with the bonus of very finely chopped soft vegetables, juicy prawns, small nuggets of bacon and little jewels of yellow corn. A good chicken stock works wonders towards the flavour and I can tell you this soup ROCKS!!

Once you try this recipe be warned, it will become a staple in your home too like mine I am sure.

Thank you to Maureen for allowing me to post your recipe here.

Prawn and Sweetcorn Chowder

Serves 4 - 6

Ingredients
25g butter
25g flour
6 rashers bacon – chopped
1 onion chopped finely
1 red or green pepper, chopped finely
3 potatoes, peeled and diced
425ml chicken stock
425ml milk
100g frozen sweetcorn – defrosted
250g pack frozen prawns – defrosted
Salt and pepper
50ml finely chopped parsley

Method
Heat butter in a large saucepan, add bacon and cook gently.
Add onion and red or green pepper and potatoes and fry over medium heat for 5 minutes.
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.Simmer, covered for 10 minutes. Lastly add prawns and cook for a further 5 minutes.

Note: The only alteration I have made to this recipe which is perfectly optional was to; add 1 carrot very finely peeled and diced, 1 stick of celery removing the stringy bits and finely dicing, adding these with the rest of the vegetables at the same time.