Ingredients:
- Small prawns 16-20
- Cream style sweet corn 1/2 cup
- Potatoes 4 medium
- Onion 1 medium
- Celery stalk 2 inch
- Small green capsicum 1
- Black peppercorns 1 tsp
- Prawn Stock
- Prawn heads 10-12
- Bay leaf 1
- Black peppercorns 5-6
- Celery stalk 2 inch
- Onion 1 medium
- Carrot 1/2 medium
Method:
- To make the prawn stock, clean, wash and roast prawn heads in a preheated grill for eight to ten minutes.
- Place in a thick bottomed pan with the shells, bay leaf, peppercrons, celery, onion and carrot.
- Add five cups of water and bring the stock to a boil.
- Lower heat, cover and simmer for eight to ten minutes.
- Strain through a piece of muslin.
- Cook potatoes, onion, celery, half the sweet corn, two cups of prawn stock and salt in a pan till done.
- Strain and reserve the cooking liquid.
- Cool and process the solids in a blender with enough reserved liquid, till smooth.
- Transfer the potato mixture back to the pan, add the remaining stock, capsicum and remaining sweet corn.
- Cover and cook on low heat for two minutes.
- Add prawns and continue to cook for another two minutes.
- Add curshed peppercorns, adjust seasoning and cook for one minute.
- Pour into individual soup bowls and serve hot with breadsticks.
In this Session enjoy Shrimp or Prawn Chowder Soup.