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Creamy prawn and coriander chowderServes 4
Preparation Time:- 30 minutes.Slow Cooker Setting:- Low.Cooking Time:- 4-5 hours.
250ml / 9fl oz water1 chicken stock cube2 large potatoes, peeled and cut into cubes2 large onions, roughly chopped2 cloves garlic, chopped200g / 7oz fine green beans, chopped into 1cm pieces1 x 198g tin sweetcorn3 heaped tbsp flour5 tbsp cold water300ml / ½ pint milk200g / 7oz frozen, defrosted, chopped prawns4 tbsp chopped fresh coriandersalt and freshly ground black pepperchopped, fresh parsley, to garnish
1.Place the stoneware on the hob.2.Add 250ml / 9fl oz water, stock cube, potatoes, onions, garlic, beans & sweetcorn.3.Mix together the flour and 5 tbsp water to a thin paste and stir into the stoneware. Season well with salt and pepper.4.Place on the heating base and 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.5.Serve with plenty of chopped parsley sprinkled on top.Crock-Pot® Slow Cookers are available now and range in price from around £19.99 to £59.99. For further information, please call 0800 0523615.
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