B and I went to Onde restaurant in Sydney’s Darlinghurst on Bastille Day to bring in his birthday. My entrée was a bowl of chicken broth with cannellini beans and silverbeet. Wholesome. Flavoursome. The perfect start to a wintry night.
Since then, I’ve had soup on the brain. An inventory of my freezer revealed some tiger prawns and streaky bacon. A sack of potatoes sat patiently in my pantry. Perfect for seafood chowder, I thought.
I’d never made any kind of chowder before, so a lot of ‘internetting’ ensued.
When I cook, I tend to browse a dozen or so takes on the same recipe by different chefs, sifting through what I like and dismissing the ones that are too finicky.
Here’s my take on Prawn and Corn Chowder
700g uncooked, unpeeled tiger prawns (clean the prawns and use the heads and shells to make a stock)
200g boneless white fish (ling, blue eyed cod, etc.), cubed
4-5 rashers of bacon, diced
4-5 medium size potatoes, cubed
1 ear of corn (kernels removed) or a can of tinned corn
1 onion/leek, fennel, shallot each
2 cloves garlic, minced
4-5 bay leaves
1 red chilly (optional)
500mL fish stock (use a good quality one or make your own)
500mL full-cream milk (many recipes use cream)
Springs of parsley and thyme
Oil for cooking
Salt and pepper to taste
Crusty bread to serve
In a large pot, sauté the onion/leek, fennel, shallot, garlic and chilly (if using) with the bacon, bay leaves and thyme until golden brown. Add the potatoes and corn and cook further. Season with salt and pepper. Add stock and milk. Cook on medium heat (covered) until the potatoes are tender. Add fish. When fish is almost cooked, add the prawns. Adjust seasoning. Sprinkle chopped parsley on top. Serve piping hot with loaf of crusty bread.
So tell me, do you have tons of recipe books or do you search for recipes on the Internet? Are you a stickler for sticking to a recipe? What’s your favourite prawn dish?