Prawn chowder with mashed potato
Ingredients
- Step 1 400g can sweetcorn , drained
- Step 2 500g floury potato , cubed
- Step 3 2 tbsp milk
- Step 4 1 tbsp sunflower oil
- Step 5 1 bunch spring onions , finely chopped
- Step 6 1 tbsp tomato purée
- Step 7 1 tsp paprika
- Step 8 600ml vegetable stock
- Step 9 200g small peeled prawn , defrosted if frozen
- Step 10 4 rashers streaky bacon
Calories: 338
Carbohydrate: 47 g
Protein: 21 g
Fat: 9 g
Cook time: 35 minutes
Prep time: 15 minutes
Total time: 50 minutes
Servings: 4
TAGS
Dinner
Main course
American
Josh Eagleton
30-60 minute
4 serving
400 kcal or less
Bacon
Bowl food
Chowder
Everyday
Filling
Low fat
Main
Mary Cadogan
Prawn
Prawn
Seafood chowder
Seafood
Seafood soup
shellfish
Sweetcorn
Winter
Directions
- 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.