PRAWN CHOWDER WITH MASHED POTATO

Prawn chowder with mashed potato image

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

Provided by Mary Cadogan

Time 35m

Number Of Ingredients 10

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

Steps:

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.
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.

Nutrition Facts : Calories 338 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.43 milligram of sodium