Corn, chive & prawn chowder

Corn, chive & prawn chowder

There's no need to serve corn on the cob as a plain veg with this recipe under your belt

Difficulty and servings

Easy

Ready in 30 minutes

Preparation and cooking times

Total time

Ready in 30 minutes

Method

  1. Cook the corn, spring onions and potato gently in a knob of butter for 2 minutes. Add the stock and simmer for 8-10 minutes until the potato and corn are tender.
  2. Stir in the cream and prawns, season and simmer until the prawns are just heated through. Stir in the chives and serve.
Try

Recipe Extra

To cut the kernels from sweetcorn, stand the cob on its end and cut down with a sharp knife.

248 kcalories, protein 16.8g, carbohydrate 19.8g, fat 12 g, saturated fat 5.6g, fibre 1.9g, salt 1.35 g

Recipe from olive magazine, September 2007.

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Difficulty and servings

Easy

Ready in 30 minutes

Preparation and cooking times

Total time

Ready in 30 minutes

Ingredients

  • 2 cobs sweetcorn , kernels removed
  • 4 spring onions , sliced
  • 1 large potato , peeled and diced
  • butter
  • 750ml light chicken stock , fresh, cube or concentrate
  • 4 tbsp double cream
  • 150g North Atlantic peeled prawns
  • a small bunch chive , chopped
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248 kcalories, protein 16.8g, carbohydrate 19.8g, fat 12 g, saturated fat 5.6g, fibre 1.9g, salt 1.35 g

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