Creamy prawn and coriander chowder

By askamum

Creamy prawn and coriander chowder
Serves 4

Preparation Time:- 30 minutes.
Slow Cooker Setting:- Low.
Cooking Time:- 4-5 hours.

250ml / 9fl oz water
1 chicken stock cube
2 large potatoes, peeled and cut into cubes
2 large onions, roughly chopped
2 cloves garlic, chopped
200g / 7oz fine green beans, chopped into 1cm pieces
1 x 198g tin sweetcorn
3 heaped tbsp flour
5 tbsp cold water
300ml / ½ pint milk
200g / 7oz frozen, defrosted, chopped prawns
4 tbsp chopped fresh coriander
salt and freshly ground black pepper
chopped, 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.