Corn & prawn chowder

Try a different take on corn chowder for what is sure to become a family favourite. It's quick to make and you can swap the prawns for chicken if you like

Prep:15 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 447
fat 14g
saturates 5g
carbs 48g
sugars 17g
fibre 8g
protein 28g
salt 1.9g

Ingredients

1 tbsp olive oil
½ onion, finely chopped
150g potato, cut into small cubes
300ml whole milk
200ml chicken stock
150g cooked small prawns, drained
195g can sweetcorn, drained (or the same weight of frozen)
1 large wholemeal pitta bread
½ tbsp garlic butter
small pack chives, snipped (optional)

Method

Heat the oil in a saucepan. Fry the onion until it softens but don’t allow it to brown. Add the potato, milk and stock, and bring everything to a simmer. Cook for 10 mins or until the potato is soft, then gently squash some of the potato against the side of the pan to thicken the chowder. Add the prawns and sweetcorn, and cook for another 5 mins.
Meanwhile, spread the pitta with the garlic butter. Grill the pitta until it browns a little, then cut into strips. Serve the soup sprinkled with chives, if you like, with the garlic pitta on the side to dip.