Paprika Prawn, Corn and Cheddar Chowder
A creamy seafood chowder featuring succulent king prawns, sweet corn, and sharp cheddar cheese, seasoned with smoky paprika. This elegant one-pot dish combines tender new potatoes with a rich fish stock base, finished with fresh chives. Perfect for a special dinner or when you want to impress guests with a restaurant-quality soup.Ingredients
Instructions
- 1
Bring a kettle of water to the boil.
- 2
Meanwhile quarter the new potatoes, leaving the skin on. Put in a microwaveable bowl with 1 tablespoon of water, cover and zap on high for 5 minutes.
Timer: 5m - 3
Put the fish stock cube into a jug, measure in 300ml boiling water and whisk with a fork to dissolve.
- 4
Melt the butter in a saucepan over a medium heat. Once bubbling, crush in the garlic clove. Cook for 30 seconds, stirring almost constantly, then sprinkle in the flour and smoked paprika. Cook for 1 minute more then, while stirring, pour in a big splash of fish stock. Once the fish stock has combined with the flour and butter, pour the rest in and bring up to the boil.
Timer: 1m - 5
Come back to the potatoes, carefully uncover then add them to the saucepan along with the sweetcorn and raw king prawns. Cook for 2-3 minutes. The raw grey colour of the prawns will turn pink, which shows you they are cooked.
Timer: 3m - 6
Once the prawns are cooked, turn down the heat to low and add the double cream and grated cheddar to the chowder. Cook for 1 minute more until the cheese has melted then season the chowder to taste.
Timer: 1m - 7
Ladle into a large bowl. Using scissors, snip over some chives to finish.