How To Make Corn & Shellfish Chowder

Corn & Shellfish Chowder

"Chowder comes from the French word chaudron, meaning a large pot in which
the soup is cooked

Corn & Shellfish Chowder

Ingredients:


25g/l ozl2 tbsp butter I small onion, chopped 350g/12oz can corr, drained 600ml/ I pint!2'h cups milk 2 spring onions (scollions), finely chopped

I5g/4oz/l cup peeled, cooked 75g/6oz con white crob meat prawns (shrimp) drained flaked 150mlis pint/s cup single (light) cream pinch of cayenne pepper salt and ground black pepper 4 whole prawns in the shelil, to garnish

How To Make:

Corn & Shellfish Chowder

1. Melt the butter in a large, heavy pan over medium heat Add the onion and cook, stirring occasionally, for 4-5 minutes until softened

2. Reserve 30ml/2 tbsp of the corn for the garnish and add the remainder to the pan, then pour in the milk. Bring the soup to the boil, then reduce the heat to low, cover the pan with a tight-fitting lid and simmer gently for 5 minutes

3. Ladle the soup into a blender or food processor, in batches if necessary, and process until smooth

4. Return the soup to the rinsed-out pan and stir in the spring onions, prawns, crab meat, cream and cayenne pepper. Reheat gently over low heat, stirring occasionally. Do not let the soup come to the bol

5. Meanwhile, place the reserved corn kernels in a small frying pan without oil and dry-fry over a medium heat until golden and toasted

6. When the soup is hot, season to taste with salt and pepper and ladle it into warmed soup bowls. Garnish each bowl with a sprinkling of the toasted corn kernels and a whole prawn and serve immediately

Corn: Contains; Energy 129kcal/150kj; Protein: 22.2g; Carbohydrate: 32.5g, of which sugars 17.3g,fat 16.5g, of which saturates 9.7g, Cholesterol 130g, Calcium 299mg,Fibre 1.5g; Sodium 646mg.

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