Ellie’s sweetcorn and prawn chowder
Ready in: 30 min
- 250g Potatoes
- 4 slices Bacon
- 250g King Prawns
- 250g Sweetcorn
- 1 Onion
- 1 Chilli
- 1 clove garlic
- Lime Juice
- Double Cream
- Salt + Pepper, Olive oil
- Coriander to serve
Chop chilli and put half into a bowl. Wash prawns and put into chilli bowl, pour in some lime juice, leave to marinate.
Chop and soften onion in a pot with olive oil. Peel potatoes.
When onions are half done, add bacon to same pot. Chop garlic, add to pot. Add remaining half chilli to pot.
Chop potatoes coarsley into thin-ish slides. When all the stuff in the pot is nicely fried, add potatoes and cover with a litre of so of boiling water.
Cover and leave for 10 mins to soften the potatoes. Then add sweetcorn. When sweetcorn is boiling pour in cream (50ml or so).
Transfer it all into a blender and blend, blend, blend, try to get it all as smooth as you can.
Now transfer back to the pot and let it all simmer a bit longer while you add lime juice to taste + butter + generous pinches of salt and black pepper. Add more water if mixture is too thick. Simmer.
In the meantime, shallow fly the prawns in a little oil and butter for about a minute or two turning them frequently until they are pinky-golden on the outside but still tender inside.
Thats it – pour chowder into bowls, place prawns in middle and sprinkle chopped coriander to serve.