Corn & Shellfish Chowder Recipe
2 tbsp butter
1 small onion, chopped
350 gram corn in can, drained
600 ml milk
2 spring onions, finely chopped
115 gram prawns, peeled and cooked
175 gram white crab meat, drained and flaked
150 ml light cream
Pinch of cayenne pepper
Salt and ground pepper to taste
4 whole prawns in shell to garnish
Melt butter in a large pan over medium heat.
Add onion and cook.
Stir occasionally for 5 minutes until soften.
Reserve 2 tbsp of corn for garnish and add the remainder to the pan.
Pour in milk.
Boil the soup and reduce the heat to low.
Cover the pan with tight fitting lid and simmer gently for 5 minutes.
Ladle the soup into a blender or food processor and process until smooth.
Return the soup to the pan and stir in the spring onions, prawns, crab meat, cream and cayenne pepper. Reheat gently over low heat.
Do not let the soup to boil.
Meanwhile, placed reserve corn kernel in a small frying pan without oil, dry-fry over medium heat until golden and toasted.
When the soup is hot, add salt and pepper to taste.
Ladle the soup into soup bowls.
Garnish each bowl with corn kernel and whole prawn ready to serve.