Prawn And Corn Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and sauté onions and garlic until fragrant.
• STEP 2.Add prawns and cook until they turn pink and opaque.
• STEP 3.Stir in corn kernels, potatoes, thyme, and paprika. Cook for a few minutes.
• STEP 4.Pour in chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
• STEP 5.In a separate saucepan, melt butter and whisk in flour to make a roux. Cook for a minute.
• STEP 6.Gradually add milk to the roux, whisking constantly until smooth and thickened.
• STEP 7.Pour the milk mixture into the pot with the chowder and stir well.
• STEP 8.Season with salt, pepper, and additional spices if desired.
• STEP 9.Simmer for another 5 minutes to allow flavors to meld together.
• STEP 10.Serve hot and garnish with fresh herbs or a sprinkle of paprika.

Cooking Tips

• To enhance the flavor, you can add a splash of white wine while sautéing the onions and garlic.
• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• If you prefer a thicker chowder, you can mash some of the cooked potatoes with a fork before adding the milk mixture.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding a splash of milk or broth to maintain the creamy consistency.
• Serve the chowder with crusty bread or oyster crackers for a complete meal.