Good Evening and Happy Saturday Everyone! I hope you’ve had a lovely day.
This evening I’m cooking up a quick prawn and sweetcorn chowder. Although this dish is probably more suited for the winter, I was thinking about tastes that my little man hasn’t had yet, and prawns are one of them. I’m sure he’ll like them as he hasn’t turned his nose up at any seafood yet. I’ll serve this to him with some soft bread dipped in to soak up the flavours, and we’ll have it with some crusty bread. Perfect! Unfortunately I couldn’t find reduced salt fish stock (which I didn’t think I would!), but I’m happy to serve this to my little man as I will ensure that the rest of his meals are salt free. The sweetcorn is also salt free. My little man will be having this tomorrow as I’ve made enough for 4, and will serve myself and James, and will freeze his. When you reheat I would make sure its stirred through properly.
I hope you enjoy this, and have a lovely evening 🙂
Love, Natalie x
Ingredients (serves 4):
20g Unsalted Butter
Large brown Onion, chopped
600g Floury Potatoes, chopped into 2cm cubes
500ml Fish stock
Tin of creamed corn (around 400g)
Tin of salt-free Sweetcorn 198g
150g Sugar Snap Peas
300g Cooked and Peeled Prawns
150ml Single Cream
Small bunch of Chives, chopped
Pepper, to taste
- Add the butter to a large saucepan on a medium heat, and add the onion. Cook for 5 minutes until beginning to soften, then add the potatoes, and cook for a further 5 minutes.
- Add the fish stock and bring to a simmer. Clamp the lid on and simmer for 10 minutes.
- Add the creamed sweetcorn, sugar snaps and sweetcorn. Cook for a further 5 minutes.
- Add the prawns, chives and cream, and stir through.
- Serve with crusty bread.