Prawn chowder with mashed potato


  1. Step 1 400g can sweetcorn , drained
  2. Step 2 500g floury potato , cubed
  3. Step 3 2 tbsp milk
  4. Step 4 1 tbsp sunflower oil
  5. Step 5 1 bunch spring onions , finely chopped
  6. Step 6 1 tbsp tomato purée
  7. Step 7 1 tsp paprika
  8. Step 8 600ml vegetable stock
  9. Step 9 200g small peeled prawn , defrosted if frozen
  10. Step 10 4 rashers streaky bacon
Prawn chowder with mashed potato
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


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


  1. 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.
  2. 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.