Prawn, haddock and sweetcorn chowder

Prawn, haddock and sweetcorn chowder

Prawn, haddock and sweetcorn chowder

The one great thing about being on holiday is having the time to look through recipe books and magazines when you need a little inspiration.

Being passionate about tasty and great gluten-free meals this is my latest main meal idea. It’s quick, easy and very tasty. 

Sitting in my Nanna’s warm and cozy living room, I flicked through some of the magazines that she had in her magazine rack. Being a foodie I tend to go straight to the food section and see what recipes might be inspiring enough for me to cook or tweak.

On this occasion a bright yellow steaming bowl of chowder caught my attention. This American classic is such an easy dish to cook, and after a hard days work, it’s easy to prepare and cook as it’s all cooked in one pot. Perfect. It’s also perfect because it’s not only tasty, but it’s a gluten-free dish.

Putting my thinking cap on, I wanted to turn the original recipe in the magazine from something that resembles more of a soup, into a heart warming main meal. After some thinking, I added white fish and prawns. The fish was the perfect ingredient because the prawns and white fish worked so well with the sweetness of the sweetcorn. It brought the whole dish together.

Below is the recipe and method for my version of a classic American dish. I hope it makes you smile as it did for my Nanna and I.

Serves 4

Ingredients:
350ml gluten-free vegetable stock
100ml milk
250g sweetcorn
350g peeled prawns
3 fillets of haddock cut into bite size chunks, if you don’t have haddock use a white fish that you prefer
3 medium sized potatoes, chopped into large cubes
1 white onion, finely chopped
1 leek, chopped into circles
1 bay leaf
Olive oil
Salt and pepper

Method:

1. Heat the oil up in a large saucepan and add the onion, leeks, seasoning and bay leaf and cook for 2 minutes, until the onion starts to look a little translucent.

2. Add the cubed potatoes and cook for another 2 minutes. Keep stirring as you don’t want the vegetables to colour.

3. Add the stock and sweetcorn and bring to the boil. Once boiling, reduce the heat to a simmer and add the milk and stir and leave for about 10- 15 minutes on a low heat.

4. After about 15 minutes the potatoes should be almost cooked. Add the prawns and fish and stir and leave to cook for 5 minutes.

5. The dish will be cooked when the potatoes are soft. Serve in warm bowls with a twist of black pepper and some crusty gluten-free bread.

Enjoy and happy gluten-free cooking 🙂

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About samanthapidoux

Double Edward R Murrow award winner for 'Best Documentary' and 'Best Feature'. Community and freelance journalist and programme maker. Currently working at the Lincoln School of Journalism at the University of Lincoln.

Posted on March 26, 2013, in Food and tagged , , , , . Bookmark the permalink. Leave a comment.

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