Summer Corn Chowder

This delicious summer corn chowder is rich, creamy and filled with sweet corn and tender chunks.


Serves
4-6

INGREDIENTS

Jumbo Prawns

chilli & smoked paprika oil

METHOD

Summer Corn Chowder

1. In a sauce pot, heat oil and butter. Add leeks, shallots, thyme & tarragon. Add pinch of kosher salt. Sauté on medium heat until translucent.

2. Add fresh corn. Add pinch of kosher salt. Sauté until bright yellow (about 2-5 minutes).

3. Deglaze with white wine, chicken stock. Bring to a boil.

4. Reduce and simmer for 15-20 minutes.

5. Add whipping cream, and reduce for 5 minutes. Adjust seasoning as required.

6. Blend in blender until smooth. Strain with sieve.

For jumbo prawns:

1. Heat water in high in a pot until boiling. Add salt.

2. Poach prawns in salt water for 2-4 minutes, or until pink throughout.

3. Set aside for service

For chilli & smoked paprika oil:

1. Place all ingredients in a small pot. On medium to low, heat oil for 5-10 minutes or until the oil is hot but not smoking. Set aside to cool.

 

 

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