Name: Mexican street corn and prawn chowder
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 litre/1¾ pints/scant 4¼ cups chicken or vegetable stock; 3 tbsp plain (all-purpose) flour; 1 stick celery, finely chopped; 3 tbsp olive oil; 4 tbsp single (light) cream; small bunch coriander (cilantro), roughly chopped; 200 g/7 oz raw king prawns; 1 lime; flaked sea salt and freshly ground black pepper; tortilla chips, to serve (shop-bought or see the flexible tip); 2 cloves garlic, grated or crushed; 1 green chilli, deseeded (or leave in for added spice) and chopped; 1 onion, finely chopped; 25 g/1 oz butter; 350 g/12 oz sweetcorn; 1½ tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

This creamy corn soup is mildly spiced and would be delicious eaten just as it is. However, I highly recommend finishing it off with the golden tinged prawns and sweetcorn kernels, which have been quickly pan-fried with lime juice to give them a bittersweet zing.

If you want to plan ahead with this one, make the chowder and heat up when required. Serve with crunchy tortilla chips, either shop bought or try making your own.

Ingredients

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Ingredients

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