Corn chowder with prawns
5
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This creamy chowder will leave you feeling warm on the inside. Perfect for the colder months.
Ingredients
Rice bran oil
2 tsp
Brown onion
1 small, finely chopped
Plain flour
1 tbs
Sebago potato
300 g, (350g peeled), cut into 1cm pieces
Chicken stock
4 cup(s), (1L)
Canned creamed corn
420 g
Frozen corn
110 g, (2/3 cup)
Raw peeled prawns
400 g
Fresh chives
1 tbs, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Gradually add stock, stirring constantly to prevent lumps. Add potatoes, creamed corn and corn kernels and bring to the boil. Reduce heat and simmer for 20 minutes or until potatoes are tender.
2
Meanwhile, lightly spray the prawns with oil. Heat a medium non-stick frying pan over high heat. Cook prawns, stirring, for 1–2 minutes or until the prawns change colour and are just cooked through.
3
Ladle soup into warmed bowls. Serve topped with prawns and sprinkled with chives.
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