Creamy Prawn Chowder

Ingredients

500g cooked King Prawns, peeled and deveined - Available Here

2 Tbsp Butter

1 Onion, finely chopped

2 cloves Garlic, minced

2 stalks celery, diced

2 Carrots, diced

3 Potatoes, peeled and cubed

4 Cups Chicken or Vegetable Stock

1 Cup heavy cream

1 Cup corn kernels -Fresh or Frozen

Salt and Pepper to taste

Fresh thyme or parsley for garnish

Method

in a large pot melt the butter over medium heat. Add the chopped onion, minced garlic, diced celery and diced carrots. Saute until the vegetables are tender, about 5-7 mins.

Add the crushed potatoes and stock to the pot. Bring to the boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 mins.

Use a immersion blender to partially blend the soup, leaving some chunks for texture.

Stir in the heavy cream and the corn kernels. Cook for  another 5 mins until heated through.

Add the cooked prawns to the pot and simmer foe 2-3 mins until they are heated through. Season with salt and pepper to taste.

Serve and garnish with fresh thyme or parsley and with crusty bread.