CORN & PRAWN CHOWDER

Corn & prawn chowder image

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

Provided by Lulu Grimes

Time 40m

Yield Serves 2 (easily doubled)

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
½ onion , finely chopped
150g potato , cut into small cubes
300ml whole milk
200ml chicken stock
150g cooked small prawns , drained
195g can sweetcorn , drained (or the same weight of frozen)
1 large wholemeal pitta bread
½ tbsp garlic butter
small pack chives , snipped (optional)

Steps:

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.
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.

Nutrition Facts : Calories 447 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.9 milligram of sodium