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Prawn chowder with mashed potato

Prawn chowder with mashed potato

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A star rating of 4.5 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition:
HighlightNutrientUnit
kcal338
low infat9g
saturates2g
carbs47g
sugars12g
fibre4g
protein21g
salt2.43g
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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

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.

Goes well with

Recipe from Good Food magazine, January 2010

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Overall rating

A star rating of 4.5 out of 5.21 ratings
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