Prawn chowder with mashed potato
- 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
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.
