adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prawn and chorizo chowder
Prawn and chorizo chowder
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Decadent chowder: rich, creamy, and comforting for cold days.
Ingredients:
  • 150g chorizo, sliced
  • 2 garlic cloves, finely chopped
  • 200ml white wine
  • 500ml (2 cups) chicken style liquid stock
  • 200ml pouring cream
  • 1 leek, trimmed, halved lengthways, thinly sliced
  • 1 corncob, husk and silk removed, kernels removed
  • 12 green tiger prawns, peeled, deveined
  • 100g gruyère, coarsely grated
  • Small fresh parsley leaves, to serve
  • Peeled cooked prawns, to serve (optional)
  • 200g piece day-old bread
  • 50g butter, melted
  • 50g finely grated parmesan
  • 2 large garlic cloves, crushed
Instructions:
  • Preheat a non-stick pan over medium heat. Sear chorizo for 8 minutes until golden brown, then place on a plate using tongs.
  • In the same pan, sauté onion and garlic over medium heat until golden and caramelized, about 10 minutes. Pour in the wine and cook until reduced by half, stirring constantly for 1-2 minutes. Then, add the stock and cream and simmer until reduced by one-third, about 12 minutes. Set aside a few slices of chorizo before adding the rest back into the pan. Mix in leek, corn, and green prawns, and stir frequently for 4-5 minutes until prawns are cooked. Season to taste.
  • To prepare the croutons, first, preheat the oven to 175C/155C fan forced and line a baking tray with baking paper. Tear the bread into bite-sized pieces, then mix together the butter, parmesan, and garlic in a bowl. Add the bread pieces and toss until well coated. Spread the mixture in a single layer on the baking tray and bake for 15 minutes, or until the croutons are golden and crispy.
  • Serve the chowder in bowls and garnish with gruyère, garlic croutons, chorizo, parsley, and cooked prawns as desired.

Similar Recipes