A Perfect Pantry
Prawn Chowder with Crispy Parmesan Toast
- PREP TIME
20 min - COOK TIME
21 min - READY TIME
41 min - SERVINGS
4
INGRDIENTS
- 1 tbsp olive oil
- 1 brown onion, diced
- 1 celery stick, thinly sliced
- 2 cloves garlic, thinly sliced
- 250ml white wine
- 1 tbsp parsley, roughly chopped
- 1 head corn, shucked
- 4 short rashers bacon, thinly sliced
- 800ml seafood stock
- 300ml pure cream
- 200g potato, peeled, 1cm diced
- 2 bread rolls, thinly sliced
- 2 tbsp parmesan cheese, grated
- 300g prawns, peeled (tails left only)
- Fresh chives, to serve
DIRECTIONS
- In a frypan, heat the oil and sauté the onion, celery and garlic until softened. Add the wine and simmer until halved in liquid and softened. Pour into soup maker jug
- Place the parsley, corn, bacon, stock, cream and potato into the soup maker jug.
- Place the soup maker blending lid on top and secure to the base.
- Select the ‘SMOOTH’ soup setting and then select the ‘START’ button.
- Top the bread slices with parmesan cheese and place under a grill for 2 minutes or until golden brown.
- Remove the soup maker lid and place the prawns into the soup maker jug. Allow to stand for 5 minutes and then serve chowder with parmesan toasts and fresh chives.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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