This chowder makes a great comfort food meal for a cold day.
- cooked prawns
- 1 small tin sweet corn kernels
- 1 tablespoon rye or spelt flour (or plain wheat flour will do if you’re not avoiding wheat)
- 1 tablespoon tomato paste
- 2 teaspoons paprika
- 2 large potatoes, peeled
- 500 ml vegetable stock
- 4 rashers bacon, chopped
- 3 spring onions, chopped
- olive oil
- salt and pepper
- creme fraîche (for the mash)
- fresh parsley, chopped (optional)
Put the potatoes on to boil. Meanwhile heat the oil in a large saucepan and gently fry the spring onions over a medium heat. Blend the corn, then add it to the spring onions, along with the stock, paprika and tomato paste. Bring to the boil then simmer for 5 minutes. Meanwhile fry the bacon until crispy and set aside. Add the prawns and simmer for another 2 minutes to heat them up then remove from the heat.
Once you can easily pierce the potatoes with a fork they are ready to mash. Drain them, then mash them with the creme fraîche and salt. Serve the mashed potato in the bottom of each soup bowel with the prawn chowder on top and sprinkle with bacon and parsley.