Prawn and corn chowderReviewed by our expert panel
(at time of publication)
- 2 teaspoons olive oil, plus olive spray oil
- 1 onion, finely chopped
- 500g potatoes, cut in 1cm cubes
- 2 ¼ cups frozen sweet corn
- 1 cup skim milk
- 2 cups water
- 300g can creamed corn
- ¼ cup cream
- 300g peeled prawns (if large, coarsely chop)
- cracked black pepper
- chopped fresh flat-leaf parsley, to garnish (optional)
1 Heat olive oil in a saucepan over medium heat. Sauté onion for 5 minutes, or until softened. Add potato, milk and water. Simmer, covered, for 10 minutes, until potato is soft.
2 Add corn kernels, creamed corn and cream to pan. Cook for 5 minutes, or until corn is tender.
3 Meanwhile spray a non-stick frying pan with olive oil and set over medium-high heat. Cook prawns for 2 minutes, or until just cooked. Stir prawns through the chowder. Divide chowder among four serving bowls and season with pepper. Sprinkle with chopped parsley (if using).
Make it gluten free: Check creamed corn is gluten free.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 9g
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