Dinner
Garlic prawn and corn chowder
This is a delicious thick and hearty soup for a cold and rainy day. Make it vegan by topping with sautéed garlic mushrooms instead of prawns, or if you're a meat lover it's also lovely topped with crispy bacon or chorizo. Don't forget the crusty bread for dipping!
- prep time
- 15m
- cooking time
- 25m
- servings
- 4
Ingredients
1 medium carrot, diced
1 stick celery, diced
3 medium (750g) potatoes, peeled and diced
1 litre (4 cups) gluten-free vegetable stock or water
200g (1 1/2 cups) corn kernels (tinned, fresh or frozen)
125ml (1/2 cup) Vitasoy Soy Milky Regular*
1 tablespoon olive oil
1 garlic clove, finely chopped
1kg green raw prawns, peeled (to give about 450g raw prawn meat)
2 tablespoons flat leaf parsley, chopped
* Any of the Vitasoy Soy Milk range can be substituted for the Soy Milky.
Method
- Place the carrot, celery, potato and stock (or water) into a large soup pot. Cover with a lid and bring to the boil over high heat, then simmer for 10 minutes until the vegetables are very soft. Puree with a stick blender in the pot.
- Add the corn kernels and soy milk and simmer for 5 minutes until the corn is tender. Taste and season with pepper and a little salt. Keep warm.
- Heat the olive oil in a frypan, add the garlic and fry for 10 seconds until fragrant. Add the prawns and cook, stirring frequently for 3-4 minutes until the prawns turn pink and are just cooked through. Add the parsley and stir through.
- Spoon the corn chowder into bowls and top with prawns. Serve hot with crusty bread.
