Prawn chowder
This American classic is usually made with clams. Michael Diacono turns this into a more Mediterranean dish with local prawns.
28 January 2017, 7:00am
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Prawn chowder
Ingredients
- 1 knob butter
- 150g pancetta
- 1 cloves garlic, minced
- 1 leek
- 2 potatoes, peeled and diced
- Salt and pepper
- 1 litre prawn stock
- 1 tbsp flour
- 1 ear corn, cooked
- Handful parsley, finely chopped
- 200g fresh prawns
- 1 lemon
- 250ml Benna, fresh milk
Method
1.Melt the butter in a large, deep pan and fry the bacon until the bacon starts to brown.
2.Chop the leek and add to the pan with the garlic.
3.Add the potato and the flour and mix well until coated.
4.Season with salt and pepper and add the hot prawn stock.
5.Remove the corn from the cob and add to the soup.
6.Add the parsley and bring to a simmer.
7.Chop the prawns and allow to simmer for 10 mins.
8.Stir through the lemon juice and add the milk.
9.Serve immediately.
This recipe first appeared on Gourmet Today TV, aired in TVM on 28 January, 2017.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
