Sweet corn and Prawn Chowder Recipe

Sweet corn and Prawn Chowder Recipe

A delicious oil free recipe Sweet corn and Prawn Chowder


Preparation Time : 35 min
Cooking Time : 45 min
Total Serving : 4
Ingredients For Sweet corn and Prawn Chowder Recipe :
  • Sweet corn ( cream style) :     1/2 cup
  • Small prawns, shelled and deveined :     16-20
  • Potatoes, quartered :     4 medium
  • Onion :     quartered1 medium
  • Celery, roughly chopped :     2 inch stalk
  • Salt to taste :    
  • Green capsicum, cut into small pieces :     1 small
  • Black peppercorns, :     crushed 8-10
  • For stock :    
  • Prawn heads and shells :     10-12
  • Bay leaf :     1
  • lack peppercorns :     5-6
  • Celery, roughly chopped :     2 inch stalk
  • Onion , quartered :     1 medium
  • Carrot, sliced :     1/2 medium

Preparation Method for Sweet corn and Prawn Chowder Recipe :

  • To make prawn stock, clean, wash and roast prawn heads in a preheated grill for eight to ten minutes.
  • Place them in a thick-bottomed vessel along with shells, bay leaf, peppercorns, celery, onion and carrot.
  • Add five cups of water and bring it to a boil.
  • Reduce heat, cover and simmer for eight to ten minutes. Strain the prepared stock through a muslin cloth and keep aside.
  • Cook together potatoes, onion, celery, half of the sweet corn along with two cups of prawn stock and salt in a thick-bottomed vessel till done.
  • Strain and reserve the cooking liquor.
  • Cool, process the residue in a blender adding the reserved cooking liquor as required till smooth. Transfer the blended potato mixture back into the vessel.
  • Add the remaining stock, capsicum and remaining sweet corn.
  • Cover and cook on low heat for two minutes.
  • Add prawns and continue to cook for another two minutes.
  • Add crushed peppercorns, adjust seasoning and cook for a minute.
  • Pour into individual soup bowls and serve hot accompanied with breadsticks.