Since the weather has turned I’ve had a hankering for all food cosy and warming. This Thai-inspired prawn and sweetcorn chowder has been one of my most successful (in my opinion) cow dairy-free adaptations, replacing the usual cow’s juice with coconut milk, and turning this into a rather tasty and exotic weekend dish, a bit special but still so easy to do. If I close my eyes I’m almost back at Railey Beach supping on a cocktail!
You will need:
- 2 tsp olive oil
- 1 tsp unsalted English butter (we use goat’s butter)
- 1 onion, peeled and finely chopped
- 2 cloves garlic crushed
- 1 tsp Dijon mustard
- ½ tsp paprika
- 2 tbsp plain flour
- 500ml vegetable stock
- 2 potatoes, peeled and chopped into small cubes
- 300g frozen sweetcorn
- 300ml Coconut Milk (I use the Alpro fresh coconut milk, but tinned is fine too)
- 100ml single cream (or soya cream)
- 180g pack raw peeled king prawns
- flat-leaf parsley, chopped
- Heat the oil and butter in a large pan. Add the onion, garlic, mustard and paprika and fry for about 5 mins, until softened.
- Sprinkle in the flour and stir until absorbed.
- Remove from the heat and add the stock in batches, stirring after each addition, until smooth. Return to the heat and add the chopped potatoes.
- Bring to the boil then reduce the heat and simmer, stirring occasionally, for 10-15 mins until the potatoes are tender. Add the sweetcorn and simmer for a further 5 mins.
- Pour in the milk and cream, then add the prawns. Heat for about 5 mins, without boiling, until the prawns are pink and cooked through.
- Stir through the parsley. Season to taste and serve.Tastes delicious with crusty bread and butter too!
Teaming up with Honest Mum’s ‘Tasty Tuesdays’