Prawn Chowder with Crispy Parmesan Toast

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

1. 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
2. Place the parsley, corn, bacon, stock, cream and potato into the soup maker jug.
3. Place the soup maker blending lid on top and secure to the base.
4. Select the ‘SMOOTH’ soup setting and then select the ‘START’ button.
5. Top the bread slices with parmesan cheese and place under a grill for 2 minutes or until golden brown.
6. 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.