Potato and prawn chowder

A tasty US-style chowder. Makes a delicious and filling lunch, served with some fresh crusty bread.

Serves 3-4

What you’ll need:

  • 2 medium potatoes, peeled and cut into large dice or 450g Charlotte/new potatoes
  • 1 leek, cleaned and thinly chopped
  • 1 tablespoon olive oil
  • Handful of baby sweetcorn, sliced
  • 2 rashers smoked bacon, chopped
  • 400ml chicken stock
  • 200ml single cream
  • 2 cloves garlic, peeled and crushed
  • A few fresh thyme sprigs, chopped
  • Juice of half a lime
  • 200g prawns (tiger or king prawns work well)
  • Handful of parsley, chopped
  • Sea salt and black pepper to season

What to do:

  1. Heat the oil in a large pan, add the potatoes, leek, garlic and bacon and fry on a medium heat for 5 minutes to soften.
  2. Add the baby sweetcorn and stock and cook for 10-15 minutes, or until the potatoes are tender.
  3. Add the cream and cook for 5 minutes.
  4. Add the thyme, lime juice and prawns and cook for a further few minutes until the prawns are cooked.
  5. Stir in the parsley, season to taste and serve.
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