The secret to great soup is building up great flavours from the start - but it needn’t take long, or cost a great deal. Using raw prawns and letting them cook in the broth (rather than pre-cooked) ramps up the shellfish flavour in this creamy chowder.
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Put the stock in a large saucepan with the potatoes, celery and paprika. Heat until simmering, then cover with a lid and cook gently for 10 minutes, or until the potatoes are tender.
Thinly slice the salad onions, keeping the green ends to one side. Add the rest to the pan with the sweetcorn and cook for 5 minutes more. Stir in the dill and prawns and cook for a further 5 minutes, until the prawns are pink, opaque and cooked through.
Heat a dry frying pan and fry the bacon for 5-6 minutes, until crisped. Lift out ½ the potatoes and prawns with a slotted spoon, then blend what’s left in the pan with a stick blender, until partially blended but not smooth. Return the potatoes and prawns. Stir in the cream, taste for seasoning, then ladle into bowls. Serve sprinkled with the reserved salad onion tops, the bacon, remaining dill, and a pinch more paprika.
For an extra punch of flavour, stir in a thinly sliced fresh red chilli, a sprinkling of dried chilli flakes or dash of chilli paste. You could use frozen Essential Alaskan Pollock Fillets instead of the prawns. Just don’t blend the fish.
Typical values per serving when made using specific products in recipe
Energy | 1,743kJ/ 415kcals |
|---|---|
Fat | 13g |
Saturated Fat | 5.1g |
Carbohydrates | 40g |
Sugars | 6.1g |
Fibre | 10g |
Protein | 30g |
Salt | 1.5g |
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