Recipe: Prawn and Sweetcorn Chowder

Gills - chowder

Autumn is well and truly here. The nights are drawing in, the temperature’s dropping and our food tastes are changing with it. Salads are off the menu for a while and we are replacing them with comforting soups and stews. This chowder recipe is perfect for those Autumn evenings; comforting, creamy and full of flavour. Make up a batch and come back to it for your lunch the next day.

Chowder has been around for hundreds of years, being most associated with New England in America. Back then it was known as a poor man’s dish and was essentially a stew thickened with crackers. Now it’s known as being a much more luxurious dish, and of course for its use of seafood.

We have used prawns for texture, however a number of different seafoods would work. For example you could use clams and add bacon to the recipe, or something like smoked haddock would work really well also. Felicity Cloake wrote a feature for The Guardian all about making the perfect clam chowder – adding more double cream to her base for a richer dish, and uses the cooking broth from the clams. Experiment and find your own favourite – there is a whole world of chowder possibilities out there!

We suggest serving this up alongside some crusty bread to dip into and make sure you get all of that flavour out of the bowl.

Ingredients (serves 4):

  • 2 cloves of garlic
  • 1 onion
  • ½ chicken stock cube to make up 150ml chicken stock
  • 16 raw king prawns
  • ½ 260g can of s/corn
  • 1 large potato
  • Handful of spinach
  • 25ml double cream
  • 15g butter
  • 50ml milk
  • Crusty bread to serve

Method:

  1. Start off by heating the butter in a saucepan on a low to medium heat. Finely dice the onion and add to the pan.
  2. Slowly cook down for five minutes until soft but not getting too much colour. Finely chop the garlic and add to the pan along with the onion. Stir for a further two minutes.
  3. Add the chicken stock and bring to the boil, and then decrease to a low simmer.
  4. Peel the potato and chop into 1cm cubes. Add to the stock and leave to cook for twenty minutes until the potato is soft.
  5. Add the drained sweetcorn and the milk and cook out for another five minutes.
  6. Next, add the prawns for three minutes (they should be cooked through at this point).
  7. Finally, mix in the handful of spinach and a dash of the double cream.
  8. Check for seasoning.
  9. Ladle into bowls and serve with crusty bread.

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