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Prawn, potato and chorizo chowder

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

For a tasty new twist add chorizo to this classic seafood chowder.

 2 tsp olive oil
 1 brown onion, finely chopped
 2 celery sticks, finely chopped
 1 chorizo, halved, thinly sliced
 2 garlic cloves, crushed
 1 tsp smoked paprika
 2 tbsp plain flour
 750 ml chicken stock
 300 ml pure cream
 400 g brushed potatoes, peeled, cut into 2cm pieces
 1 pkt Australian Sweet Corn 4 Pack, husks, silks and kernels removed
 800 g green prawns, peeled leaving tails intact, deveined
 Chopped flat-leaf parsley, to serve
 Crusty bread, to serve

Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion, celery and chorizo and cook for 5 mins. Add the garlic and smoked paprika and cook for 1 min. Add the flour and cook, stirring, for 2 mins.


Gradually add the stock and cream. Stir until well combined. Add the potato and corn kernels. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 25 mins or until potato is tender.


Add the prawns and cook for 5 mins or until prawns have changed colour. Season. Ladle soup into serving bowls and top with parsley. Serve with the crusty bread.

With thanks to

Nutrition Facts

Servings 0