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