Prawn chowder with crispy bacon

Name: Prawn chowder with crispy bacon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 750 ml fish stock; 500 g Essential Potatoes, cut into small cubes; 3 sticks Essential Celery, thinly sliced; 1 tsp smoked paprika, plus extra to sprinkle; 1 bunch Essential Salad Onions; 350 g frozen Essential Sweetcorn; 20 g pack dill, chopped (optional); 250 g frozen Essential Raw King Prawns; 125 g Essential British Smoked Bacon Streaky Rashers, thinly sliced; 4 tbsp Essential Single Cream

The secret to great soup is building up great flavours from the start - but it needn’t take long, or cost a great deal. Using raw prawns and letting them cook in the broth (rather than pre-cooked) ramps up the shellfish flavour in this creamy chowder.

4.5 out of 5 stars(2) Rate this recipe

HealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

750ml fish stock
500g Essential Potatoes, cut into small cubes
3 sticks Essential Celery, thinly sliced
1 tsp smoked paprika, plus extra to sprinkle
1 bunch Essential Salad Onions
350g frozen Essential Sweetcorn
½ x 20g pack dill, chopped (optional)
250g frozen Essential Raw King Prawns
125g Essential British Smoked Bacon Streaky Rashers, thinly sliced
4 tbsp Essential Single Cream

Method

Put the stock in a large saucepan with the potatoes, celery and paprika. Heat until simmering, then cover with a lid and cook gently for 10 minutes, or until the potatoes are tender.
Thinly slice the salad onions, keeping the green ends to one side. Add the rest to the pan with the sweetcorn and cook for 5 minutes more. Stir in the dill and prawns and cook for a further 5 minutes, until the prawns are pink, opaque and cooked through.
Heat a dry frying pan and fry the bacon for 5-6 minutes, until crisped. Lift out ½ the potatoes and prawns with a slotted spoon, then blend what’s left in the pan with a stick blender, until partially blended but not smooth. Return the potatoes and prawns. Stir in the cream, taste for seasoning, then ladle into bowls. Serve sprinkled with the reserved salad onion tops, the bacon, remaining dill, and a pinch more paprika.

Cook’s tip

For an extra punch of flavour, stir in a thinly sliced fresh red chilli, a sprinkling of dried chilli flakes or dash of chilli paste. You could use frozen Essential Alaskan Pollock Fillets instead of the prawns. Just don’t blend the fish.