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Grilled Prawns and Charred Corn Chowder

Grilled Prawns and Charred Corn Chowder
Preparation time:
10 minutes
Cooking time:
15 minutes
Serves:
 2

The perfect alfresco appetizer, grilled prawns served in a deliciously creamy coconut milk and charred corn chowder.

  • Ingredients

    For the corn chowder:
    • 1 sweetcorn
    • Oil
    • Salt and pepper
    • 1 onion, diced
    • 2 cloves garlic, sliced
    • 2 diced jalapeños
    • Pinch of oregano
    • 1 can of coconut milk
    For the prawns:
    • 200g peeled prawns
    • Salt & pepper
    • Oil
  • Method

    • Drizzle the corn with oil and season with salt and pepper. Sear the corn on all sides until charred and toasted over high heat.

    • While the corn is cooking, heat a pan over a medium-high heat with a drizzle of oil. Add the onion, garlic, jalapeño, garlic, salt and pepper, then sauté until softened.

    • Add the coconut milk and simmer for about 10 minutes.

    • Cut the charred corn off the cob, then place corn kernels in the bowl of your Kenwood food processor along with the onion and coconut milk mixture.
    • Blend to form a chowder.
    • Drizzle the prawns with olive oil and season with salt and pepper.
    • Grill over a high heat until pink and cooked through, 2-3 minutes.
    • Serve the corn chowder in a bowl with the grilled prawns on top.

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