Creamy Prawn Chow­der

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SERVES 4 PREP 10 min­utes COOK 15 min­utes

NU­TRI­TION 1287kJ; 9g fat (2g sat); 21g pro­tein; 33g car­bo­hy­drate; 5g fi­bre a serve COST $3.50 a serve

500g all-rounder pota­toes,

(such as de­siree), chopped 2 ta­ble­spoons skim milk 400g can sweet corn ker­nels,

rinsed, drained

1 ta­ble­spoon veg­etable oil 1 onion, finely chopped 1 ta­ble­spoon tomato paste 1 tea­spoon smoked pa­prika 2½ cups boil­ing wa­ter 2 veg­etable stock cubes 250g small frozen cooked

peeled prawns, thawed 2 ba­con rash­ers, rind re­moved,

finely chopped

1 Cook potato in a saucepan of salted boil­ing wa­ter for 10 min­utes or un­til ten­der. Drain. Re­turn to pan. Add milk; mash un­til smooth. Sea­son.

2 Mean­while, process corn un­til pureed.

3 Heat oil in a large saucepan over mod­er­ate heat. Cook and stir onion for 3 min­utes or un­til soft. Add pureed corn, tomato paste, pa­prika, boil­ing wa­ter and crum­bled stock cubes. Sim­mer for 5 min­utes. Add prawns; cook for 1 minute or un­til heated.

4 Cook ba­con in a fry­ing pan over mod­er­ate heat for 3 min­utes or un­til crisp. La­dle soup into bowls. Top with a spoon­ful of mashed potato. Scat­ter over ba­con. Sea­son with black pep­per.

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