Prawn Chowder

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Ingredients:

Method:

Make the Chowder:

• In a large pot or Dutch oven, heat a butter and oil over medium heat.
• Put the chopped onion, celery, and crushed garlic in the pan and cook for 4-5 minutes until the vegetables are soft and the onion is see-through.
• Stir in the diced potatoes and corn kernels, then cook for another 2-3 minutes.
• Add the smoked paprika, thyme, bay leaf, and cayenne pepper (if using). Stir to coat the vegetables with the spices
• Pour in the chicken broth and a glass of white wine and bring the soup to a simmer.
• Lower the temperature and cook for 15-20 minutes, or until the potatoes are soft when pierced with a fork.

Creamy base:

• Once the potatoes are cooked, stir in the double cream
• Allow the chowder to simmer for another 5-7 minutes, until the soup thickens slightly.

Portion soup, this should make 5 portions, 1 cup per portion

When you're ready to serve:

• Warm up the soup gently
• Add 80g prawn per portion (6 prawns)
• Cook for 3-4 minutes until prawn are cooked and season to taste
• Serve in bowl and add chopped parsle as garnish and lemon wedges