Corn & prawn chowder served in two bowls

Corn & prawn chowder

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Prep: 15 mins Cook: 25 mins


Serves 2 (easily doubled)

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

Nutrition and extra info

Nutrition: Per serving

  • kcal447
  • fat14g
  • saturates5g
  • carbs48g
  • sugars17g
  • fibre8g
  • protein28g
  • salt1.9g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 150g potato, cut into small cubes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300ml whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 200ml chicken stock
  • 150g cooked small prawns, drained
  • 195g can sweetcorn, drained (or the same weight of frozen)


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 large wholemeal pitta bread
  • ½ tbsp garlic butter
  • small pack chives, snipped (optional)


  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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