Creamy Prawn Chowder
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,
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,
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.