Corn and Shellfish Chowder Recipe

Ingredients

• 25g/1 oz butter

• 1 small onion, chopped

• 350g/12 oz sweet corn, drained

• 600ml/1 pint milk

• 2 spring onions, finely chopped

• 115g/4 oz peeled, cooked prawns

• 175g/6 oz can white crabmeat, drained and flaked

• 150ml/1/4 pint single cream

• pinch of cayenne pepper

• salt and ground black pepper

• 4 whole prawns in the shell, to garnish

Serves 4

Method:

1. Melt the butter in a large saucepan and gently fry the onion for 4-5 minutes, until softened.

2. Reserve 30ml/2 tbsp of the sweet corn for the garnish and add the remainder to the pan, along with the milk. Bring the soup to the boil, then reduce the heat, cover the pan with a tight-fitting lid and simmer over a low heat for 5 minutes.

3. Pour the soup, in batches if necessary, into a blender or food processor. Process until smooth.

4. Return the soup to the pan and stir in the spring onions, crabmeat, prawns, cream and cayenne pepper. Reheat gently over a low heat.

5. Meanwhile, place the reserved sweet corn kernels in a small frying pan without oil and day-fry over a moderate heat until golden and toasted.

6. Season to taste with salt and pepper and serve each bowl of soup garnished with a few of the toasted sweet corn kernels and a whole prawn.