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Prawn, potato and chorizo chowder
Prawn, potato and chorizo chowder
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate seafood chowder with spicy chorizo for a delicious twist.
Ingredients:
  • 1 brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 chorizo, halved, thinly sliced
  • 2.50 gm smoked paprika
  • 40.00 ml plain flour
  • 750ml chicken stock
  • 300ml pure cream
  • 400g brushed potatoes, peeled, cut into 2cm pieces
  • 1 pkt Sweet Corn 4 Pack, husks, silks and kernels removed
  • 800g prawn
  • Chopped flat-leaf parsley, to serve
  • Crusty bread, to serve
Instructions:
  • In a large heavy-based saucepan over medium-low heat, heat oil. Add onion, celery, and chorizo; cook for 5 minutes. Mix in garlic and smoked paprika; cook for 1 minute. Stir in flour; cook for 2 minutes.
  • Slowly pour in the stock and cream, stirring until fully mixed. Introduce the potato and corn kernels. Bring the mixture to a boil, then lower the heat to simmer uncovered for 25 mins, or until the potato is soft.
  • Cook prawns for 5 minutes or until they change color. Season. Serve soup in bowls, garnish with parsley, and enjoy with crusty bread.

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