Corn Chowder with Garlic Prawns
Nutritional analysis (per serve) Energy 1321kJ; Protein 20.1g, Total Fat 13.6g of which Saturated Fat 5.1g; Carbohydrate 25.5g; Fibre 5.0g; Calcium 345mg
Serves 4
Ingredients
- 1 Small Onion, finely diced
- 3 Garlic Cloves, finely chopped
- 1 Medium Potato, peeled, diced
- 3 c (750mL) Vitasoy Light Original
- Black Pepper, freshly ground
- 1/2cp Fresh Flat-Leaf Parsley leaves
- 1 Celery Stick, diced
- 1 tsp Vegetable Stock
- 1 tbsp Olive Oil
- 2 Corn Cobs (or 1 cup corn niblets, drained, rinsed)
- 250g Peeled Green Prawns, cut into 2cm pieces
- 30g Butter
Method:
Heat butter in a large saucepan until foaming.
Add onion and one-third of the garlic and cook over medium heat for 2 minutes.
Add potato and cook for 2 minutes.
If using fresh corn, use a sharp knife to cut corn kernels from cobs.
Add corn, celery and Vitasoy Light Original to pan.
Bring to boil, then reduce heat and simmer for 10 minutes or until vegetables are just tender.
Add stock cube and pepper.
Heat the oil in a frypan.
Add the remaining garlic and prawns. Cook over medium-high heat for 2 minutes or until the prawns are just cooked.
Remove from heat and stir through parsley.
Spoon the chowder into bowls and serve topped with prawns.
This recipe was sent in by
Vitasoy
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