Fri. Nov 15th, 2019

The Blushing Prawn

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Prawn and Corn Chowder recipe

1 min read

This light and flavourful chowder is perfect for snacks. Prawns are a popular choice for any meal of the day, from a prawn and grits casserole for brunch to grilled prawns for supper. Be sure and get the right size prawns for your recipe. Medium-size prawns are best for soups like this, for example, because they are easier to eat with a spoon.

Prawn and Corn Chowder recipe
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Recipe type: Soup
Cuisine: French Canadian
Prep time: 
Cook time: 
Total time: 
  • 20gms butter
  • 3 spring onions (shallots), trimmed, thinly sliced
  • 2 Cream Delight potatoes, peeled, cut into 1cm cubes
  • 625ml (2½ cups) Massel chicken style liquid stock
  • 3 corn cobs, kernels removed
  • 400gms can creamed corn
  • 60ml (1/4 cup) thickened cream
  • 600gms green prawn meat, coarsely chopped
  • ½ loaf Turkish bread, sliced, grilled
  1. Melt butter in a saucepan over medium heat. Add the pale section of spring onion. Cook, stirring, for 1 minute or until soft. Add potato and stir to coat. Add stock. Simmer for 10 minutes or until potato is tender.
  2. Add corn kernels to the saucepan and simmer for 5 minutes or until tender. Stir in the creamed corn and cream. Cook for 5 minutes or until warmed through. Add prawn and cook for 3 minutes or until cooked through. Season with pepper. Divide among bowls. Top with the green section of spring onion. Serve with bread.

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