Name: Prawn chowder with mashed potato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 400g can sweetcorn drained; 500g floury potato cubed; 2 tbsp milk; 1 tbsp sunflower oil; 1 bunch spring onions finely chopped; 1 tbsp tomato purée; 1 tsp paprika; 600ml vegetable stock; 200g small peeled prawn defrosted if frozen; 4 rashers streaky bacon

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Prawn chowder with mashed potato

Prawn chowder with mashed potato

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.24 ratingsRate

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Whizzing corn in the blender gives this soup a rich, luxurious texture and thickens it, too

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Ingredients

Nutrition

Units:

MetricUS

400g can sweetcorn

drained
500g floury potato

cubed
2 tbsp milk
1 tbsp sunflower oil
1 bunch spring onions

finely chopped
1 tbsp tomato purée
1 tsp paprika
600ml vegetable stock
200g small peeled prawn

defrosted if frozen
4 rashers streaky bacon

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Nutrition: per serving

kcal338
fat9g

low
saturates2g
carbs47g
sugars12g
fibre4g
protein21g
salt2.43g

Method

step 1

Tip the corn into a food processor and blend to a purée. Boil the potatoes in salted water until tender. Drain, mash with the milk and season to taste. Meanwhile, heat the oil in a large pan, add most of the spring onions and fry for 2 mins until softened. Add the corn, tomato purée, paprika and stock. Bring to the boil, simmer for 5 mins, then stir in the prawns.
step 2

Grill the bacon until crisp. Divide the soup between 4 bowls and spoon the mash into the centre of each. Break up the bacon and scatter over the top with the remaining spring onions.

Recipe from Good Food magazine, January 2010

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A star rating of 4.3 out of 5.24 ratings

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