Prawn, potato and chorizo chowder

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

Recipe «Prawn, potato and chorizo chowder» presented in category Recipes / Soups, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.