Prawn, potato and chorizo chowder

Cooking Soups Prawn, potato and chorizo chowder

For a tasty new twist add chorizo to this classic seafood chowder.

Lables: Egg free Fish free Peanut free Tree nut free
  1. Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion, celery and chorizo and cook for 5 mins. Add the garlic and smoked paprika and cook for 1 min. Add the flour and cook, stirring, for 2 mins.
  2. Gradually add the stock and cream. Stir until well combined. Add the potato and corn kernels. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 25 mins or until potato is tender.
  3. Add the prawns and cook for 5 mins or until prawns have changed colour. Season. Ladle soup into serving bowls and top with parsley. Serve with the crusty bread.

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2 tsp olive oil
1 brown onion, finely chopped
2 celery sticks, finely chopped
1 chorizo, halved, thinly sliced
2 garlic cloves, crushed
1 tsp smoked paprika
2 tbsp plain flour
3 cups chicken stock
300ml pure cream
400g brushed potatoes, peeled, cut into 2cm pieces
1 pkt Coles Australian Sweet Corn 4 Pack, husks, silks and kernels removed
20 green prawns, peeled leaving tails intact, deveined
Chopped flat-leaf parsley, to serve
Crusty bread, to serve

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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