Prep 30 mins
Cook 35 mins
If you've never had corn chowder with fresh corn then you must try this recipe -- it makes all the difference. Of course, you could use canned corn and it will still be good. It just won't have the same burst of flavour that comes from using fresh.
- 1 large onion
- 2 red chilies
- 2 tablespoons vegetable oil
- 1 red pepper, chopped
- 3 ears fresh corn on the cob
- 600 ml chicken stock
- salt and pepper
- 200 g peeled prawns
- fresh coriander
- 3 ripe but firm tomatoes
- 1 lime
- Peel, halve and finely chop the onions.
- Deseed and chop the chillies.
- Heat the oil in a large saucepan, then fry the onions, chillies and red pepper over medium heat for about five minutes.
- Meanwhile, strip the leaves and silk from the corn and use a sharp, heavy knife to chop the stalk ends flat.
- Stand the cob on one end, and slice downwards, cutting off the kernels.
- Add those to the onion mixture and cook for another 10 minutes.
- Heat the stock to boiling and add to the pan.
- Bring it back to a boil, lower the heat and simmer for about 10 minutes until the corn is tender.
- Season with salt and pepper.
- Add the prawns and heat through.
- If using raw prawns, heat until they turn pink.
- Coarsely chop the coriander and tomatoes and add to the pan.
- Adjust the seasoning with salt, pepper and lime juice.
- Serve immediately.