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Corn & prawn chowder New-recipe-icon

Try a different take on corn chowder for what is sure to become a family favourite. It's quick to make and you can swap the prawns for chicken if you like

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 2 (easily doubled)
  • Easy
  • Serves 2 (easily doubled)
  • Easy
  • Calories 447
  • Carbohydrates 48
  • Saturated Fat 5
  • Sugar 17
  • Protein 28
  • Fat 14
  • Fibre 8
  • Salt 1.9

Nutrition per serving

  • Calories 447
  • Carbohydrates 48
  • Saturated Fat 5
  • Sugar 17
  • Protein 28
  • Fat 14
  • Fibre 8
  • Salt 1.9

Ingredients

  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 150g potato, cut into small cubes
  • 300ml whole milk
  • 200ml chicken stock
  • 150g cooked small prawns, drained
  • 195g can sweetcorn, drained (or the same weight of frozen)
  • 1 large wholemeal pitta bread
  • ½ tbsp garlic butter
  • small pack chives, snipped (optional)

Method

  1. Heat the oil in a saucepan. Fry the onion until it softens but don’t allow it to brown. Add the potato, milk and stock, and bring everything to a simmer. Cook for 10 mins or until the potato is soft, then gently squash some of the potato against the side of the pan to thicken the chowder. Add the prawns and sweetcorn, and cook for another 5 mins.

  2. Meanwhile, spread the pitta with the garlic butter. Grill the pitta until it browns a little, then cut into strips. Serve the soup sprinkled with chives, if you like, with the garlic pitta on the side to dip.

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