Creamy Prawn And Coriander Slow Cooked Chowder

Cook time

4-5 hours




  • 250ml water
  • 1 chicken stock cube
  • 2 potatoes, peeled and cut into cubes
  • 2 onions, roughly chopped
  • 200g fine green beans, chopped into 1cm pieces
  • 1 x 198g tin sweetcorn
  • 3 tbsp flour
  • 5 tbsp cold water
  • 300ml milk
  • 200g frozen, defrosted, chopped prawns
  • 4 tbsp fresh coriander, chopped
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, to garnish


  • Step 1 Place the Crock-Pot® Slow Cooker stoneware on the hob.
  • Step 2 Add 250ml / 9fl oz water, stock cube, potatoes, onions, garlic, beans & sweetcorn.
  • Step 3 Mix together the flour and 5 tbsp water to a thin paste and stir into the stoneware.
  • Step 4 Season well with salt and pepper.
  • Step 5 Place on the heating base and cook on Low for 4 hours. Or high for 2-3 hours. After this time remove the lid, turn up to High and add the milk, prawns and coriander and cook for a further 1 hour.
  • Step 6 Serve with plenty of chopped parsley sprinkled on top.
  • Crock-Pot® Sear & Slow CHP700
    Crock-Pot® Choose-a-Crock One Pot Cooker CHP600
    Crock-Pot® Digital Hinged Lid One Pot Cooker CHP550
    Crock-Pot® Traditional CHP200

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