Creamy prawn and coriander chowder slow cooked in Sunbeam's Slow Cooker, light yet comforting with potatoes, sweetcorn and herbs for an easy seafood dinner.
You will need:
- 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
Let's make it:
Step 1:
Turn Slow Cooker to HIGH and add 250ml water, stock cube, potatoes, onions, garlic, beans and sweetcorn.
Step 2:
Mix together the flour and 5 tbsp water to a thin paste and stir into the stoneware.
Step 3:
Season well with salt and pepper.
Step 4:
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 5:
Serve with plenty of chopped parsley sprinkled on top.
