This Prawn & Sweetcorn Chowder Recipe uses the Bahian Spice Blend that is a mix of herbs and spices giving a depth of flavour and warming earthy notes. It is delicious as a lunch or dinner.
Serves 4
Time: 30 minutes
Ingredients:
6 Spring onions, chopped finely
2 Garlic cloves, crushed
1 can Sweetcorn (400ml)
Large handful fresh coriander, finely chopped
1 tsp Freshly Spiced Bahian Spice Blend
2 large Sweet potatoes or any potato of choice, peeled and cut into cubes
600ml Vegetable stock
1 tbsp Tomato Puree
200g Prawns
Instructions
Tip the sweetcorn into a food processor and blitz to a puree, you may need to add a dash of water to help. Leave to one side.
Place a saucepan on a medium heat, adding boiling, salted water and potatoes. Bring back to the boil and cook potatoes for approximately 10 minutes until soft enough to mash.
Whilst the potatoes are cooking, place another pan on a medium heat with oil, adding the spring onions to soften for a couple of minutes, then add the garlic, Freshly Spiced Bahian spice blend and stir.
Next, add the sweetcorn puree, vegetable stock and tomato puree. Stir and leave to simmer to thicken up.
If you are using fresh prawns it is often better to lightly fry them for 3-5 minutes in a separate pan before adding them to the sweetcorn chowder. If using pre-cooked you can add them to the chowder and leave to warm through.
Now stir in the fresh coriander.
When your potatoes are boiled, mash them with fresh butter and a little salt.
Serve the chowder between 4 bowls and dollop the mash in the middle for a really tasty meal.
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