An easy chowder recipe is good to have close by – comforting on colder days but light and quick enough to whip up during the warmer seasons, this is a keeper
- Serves: 2 persons
- unsalted butter
- sweetcorn, kernels removed (or use a small drained tin)
- 2spring onions, sliced
- 1potato, peeled and diced
- 400ml chicken stock
- 60ml double cream
- 150g North Atlantic peeled prawns or mixed seafood
- ½small bunch chives, chopped
Step 1Melt the butter in a large, deep saucepan. Add the corn, spring onions and potato and sauté for 2 minutes.
Step 2Add the stock and simmer for 8-10 minutes until the potato and corn are tender.
Step 3Stir in the cream and prawns, season and simmer until just heated through. Stir in the chives and serve.