You can’t beat a warm, hearty meal during winter, and this Prawn and Sweetcorn Chowder is perfect with a roll of crusty bread.
Ingredients (Serves 4):
- 2 tsp olive oil
- 1 tsp of butter
- 1 onion – finely chopped
- 2 cloves of garlic – peeled and sliced
- 2 tsp of Dijon mustard
- 1 tsp of paprika
- 1 tbsp of plain flour
- 500ml vegetable stock – cooled
- 2 medium/large potatoes – peeled and chopped into small cubes
- 340g of sweetcorn
- 300ml of semi-skimmed milk
- 100ml of single cream
- 350g-400g of peeled raw king prawns
- Heat the oil and butter in a large pan. Add the onions, garlic, mustard and paprika and fry for 5 minutes, stirring frequently until the onions have softened.
- Sprinkle in the flour and stir until absorbed.
- Remove from the heat and gradually add the stock, stirring after each addition until all the liquid is used and there is a smooth consistency.
- Return to the heat and add the potatoes
- Bring to the boil and then reduce to simmer for 15 minutes, stirring frequently until the potatoes are tender.
- Add the sweetcorn and simmer for a further 5 minutes.
- Pour in the milk and cream, stir and then add the prawns. Heat for a further 5-7 minutes until the prawns have turned pink and cooked through, stirring occasionally.
- Season to taste if necessary and serve.
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