A prawn chowder recipe with wholesome flavours with a light and creamy texture.

Ingredients

• 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

Method

1. Place the Crockpot Slow Cooker stoneware on the hob.
2. Add 250ml water, stock cube, potatoes, onions, garlic, beans and sweetcorn.
3. Mix together the flour and 5 tbsp water to a thin paste and stir into the stoneware.
4. Season well with salt and pepper.
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.
6. Serve with plenty of chopped parsley sprinkled on top.