Chefs' Recipes

Prawn chowder with sweetcorn from Sean Moran

This warming bowl of prawn chowder is an elegant variation of the North American classic.
Sweetcorn and prawn chowder with crusty baguette.Ben Dearnley
1H 55M
2H 25M

This versatile prawn chowder recipe is chef-restaurateur Sean Moran’s take on the famed seafood chowder recipe. Swap out prawns for Balmain bugs, mussels, or pipis to keep this dish feeling fresh.


Prawn Stock



For prawn stock, process vegetables and garlic in a food processor to a paste. Heat oil in a large saucepan over medium heat, add paste, and cook, stirring occasionally, until golden (12 minutes). Add reserved prawn shells, crush with a wooden spoon and cook until coloured (8 minutes). Add herbs, peppercorns and rind with 2 litres water; bring to the boil. Skim surface (discard scum), reduce heat to low and simmer until well flavoured (40-50 minutes). Strain through a muslin-lined sieve into a jug (discard solids). Refrigerate until required. Makes about 1.2 litres.


Combine prawn meat, cornflour and bicarbonate of soda in a bowl. Transfer to a sieve; rinse under cold water to remove cornflour mixture. Refrigerate until required.


Heat olive oil in a saucepan over medium heat, add onion, stirring occasionally until golden (5-7 minutes). Add cumin and two-thirds of the corn; cook until fragrant (5-7 minutes). Deglaze with wine, add prawn stock and bring to the boil over medium heat. Add garlic and chilli oil; reduce heat to low and simmer until reduced slightly (30-35 minutes).


Add basil, strain through a fine sieve into a bowl set over ice (reserve liquid). Place solids in a blender with 1 litre reserved liquid; blend until smooth. Transfer to a saucepan, add potato, saffron and remaining corn. Simmer over medium-high heat until potato is tender (8-10 minutes). Add prawn meat; stir until just cooked (2 minutes). Season to taste; scatter chowder with spring onion, drizzle with extra olive oil and serve with baguette on the side.

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