1 tbsp olive oil
½ onion, finely chopped
150g potato, cut into small cubes
300ml whole milk
200ml chicken stock
150g cooked small prawns, drained
195g can sweetcorn, drained (or the same weight of frozen)
1 large wholemeal pitta bread
1/2 tbsp garlic butter
small pack chives, snipped (optional)
Heat the oil in a saucepan. Fry the onion until it softens but don’t allow it to brown. Add the potato, milk and stock, and bring everything to a simmer. Cook for 10 mins or until the potato is soft, then gently squash some of the potato against the side of the pan to thicken the chowder. Add the prawns and sweetcorn, and cook for another 5 mins.
Meanwhile, spread the pitta with the garlic butter. Grill the pitta until it browns a little, then cut into strips. Serve the soup sprinkled with chives, if you like, with the garlic pitta on the side to dip.
447 kcals • fat 14g • saturates 5g • carbs 48g • sugars 17g • fibre 8g • protein 28g • salt 1.9g