zoom Prawn & sweetcorn chowder with crispy bacon

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    Prawn & sweetcorn chowder with crispy bacon

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    Prawn & sweetcorn chowder with crispy bacon

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    750ml fresh fish stock
    500g Maris Piper potatoes, cut into small dice
    3 sticks celery, very thinly sliced
    1 tsp smoked paprika, plus extra to sprinkle
    1 bunch salad onions
    350g frozen sweetcorn
    ½ x 20g pack dill, chopped
    250g pack frozen Essential Raw King Prawns
    125g smoked streaky bacon, thinly sliced
    4 tbsp single cream 


    1. 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.

    2. Thinly slice the salad onions, keeping the green ends to one side. Add the rest to the pan with the sweetcorn and cook for a further 5 minutes. Stir in the dill and prawns and cook for a further 5 minutes until the prawns are pink and opaque and cooked through.

    3. Heat a dry frying pan and fry the bacon for 5-6 minutes until crisped. Blend the soup using an immersion blender until partially blended but not smooth. Stir in the cream, ladle into bowls and serve sprinkled with the salad onion tops, bacon and a pinch of paprika.

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    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. This recipe is also delicious using a pack of frozen clams instead of the prawns, both are rich in selenium which helps to maintain healthy hair and nails. 


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