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Local Prawn and Corn Chowder

4 servings

Nutritional Facts Per Serving

17.5 g
28.4 g
2.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 286
  • Fat 10.1 g
    • Saturated   5.6 g
    • + Trans 
  • Cholesterol 2.7 mg
  • Sodium   1045 mg
  • Carbohydrate 28.4 g
    • Fibre   2.7 g
    • Sugars  
  • Protein 17.5 g
    • Vitamin A 10 %
    • Vitamin C 27 %
    • Calcium 10 %
    • Iron 18 %


Peel the prawns and reserve the shells. Cut each prawn, lengthwise, in half; store in the fridge until needed. Melt 1/2 Tbsp. of the butter in a pot set over medium heat. Add the prawn shells and cook until bright red, about 3–4 minutes. Pour in the stock and wine, bring to a gentle simmer, and simmer 20 minutes. Strain the prawn-flavoured stock.

Melt the remaining butter in a second pot set over medium heat. Add the onion, celery and garlic and cook 3–4 minutes. Mix in the flour and cook 2 minutes more. Slowly, stirring constantly, pour in the prawn-flavoured stock. Mix in the tarragon, cream and potatoes, return to a simmer, and simmer until the potatoes are just tender, about 10 minutes. Mix in the corn and reserved prawns, return to a simmer, and simmer until the prawns are cooked through, about 5 minutes. Season with salt and pepper and serve.

Serving Suggestions

Make a main course of this chowder by serving it with thick slices of Brio Bread, such as ciabatta, an Italian-style bread with a porous texture and crisp crust, or Bavarian farmer's rye, a hardy, dense, and nutritious rye bread accented with flax, sunflower and sesame seeds.

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