Sweet corn and prawn chowder
A delicious oil free recipe Sweet corn and Prawn Chowder
PREPARATION TIME : 35 min
COOKING TIME : 45 min
SERVES : 4
INGREDIENTS :
- Sweet corn ( cream style)1/2 cup
- Small prawns, shelled and deveined16-20
- Potatoes, quartered 4 medium
- Onion , quartered1 medium
- Celery, roughly chopped 2 inch stalk
- Salt to taste
- Green capsicum, cut into small pieces1 small
- Black peppercorns, crushed 8-10
- For stock
- Prawn heads and shells10-12
- Bay leaf 1
- lack peppercorns 5-6
- Celery, roughly chopped 2 inch stalk
- Onion , quartered1 medium
- Carrot, sliced1/2 medium
METHOD
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.
