Corn & prawn chowder

Soup with 10 ingredients.

Total time: 40 minutes

Ingredients

• 0.5 onion finely chopped
• 1 tablespoon olive oil
• 150 gram potato cut into small cubes
• small pack chives snipped (optional)
• 300 millilitre whole milk
• 0.5 tablespoon garlic butter
• 195 gram can sweetcorn drained (or the same weight of frozen)
• 1 large wholemeal pitta bread
• 200 millilitre chicken stock
• 150 gram cooked small prawns drained

Method

1. 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.
2. 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.