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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Ingredients
750ml fish stock
500g Essential Potatoes, cut into small cubes
3 sticks Essential Celery, thinly sliced
1 tsp smoked paprika, plus extra to sprinkle
1 bunch Essential Salad Onions
350g frozen Essential Sweetcorn
1/2 x 20g pack dill, chopped (optional)
250g frozen Essential Raw King Prawns
125g Essential British Smoked Bacon Streaky Rashers, thinly sliced
4 tbsp Essential Single Cream
Method
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.
Cook’s tip
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.
Nutritional
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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