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Australian prawn & sweet corn chowder with cheddar scones

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

This Australian Prawn and Sweetcorn Chowder is the perfect way to warm up winter.

Australian prawn and sweet corn chowder with cheddar scones

Cheddar Scones:
 1 ½ cups self-raising flour
 40 g chilled unsalted butter, chopped
 50 g grated cheddar, plus extra for sprinkling
 ¾ cup buttermilk, plus extra for brushing
 Sea salt & black cracked pepper
 20 medium green Australian Prawns
 40 g butter
 3 cloves garlic, crushed
 2 tbsp plain flour
 500 g potatoes, peeled & chopped into small dice
 1 l fish stock
 ½ cup single cream
 1 cup corn kernels
 Crème fraîche and crispy chopped pancetta to serve
 Baby chervil to serve

Preheat the oven to 200C.

To make the cheddar scones:

Place flour and butter into a bowl and use your fingertips to mix in butter until it resembles fine breadcrumbs.


Add the cheddar and buttermilk, season with salt and pepper and mix until just combined.


Transfer to a floured surface and bring together. Roll out to 2 cm round and score into squares.


Transfer to a lightly floured baking tray. Brush with extra buttermilk and sprinkle with extra cheddar.


Bake for 20-25 minutes or until golden and cooked through. Set aside.

To make the chowder:

Heat butter in a large saucepan.


Add garlic and cook for 1-2 minutes or until lightly browned.


Add the flour and stir for 1 minute.


Add potatoes and stock, bring to the boil stirring occasionally.


Reduce heat and simmer for 10-12 minutes or until potatoes are cooked. Blend until smooth using a stick blender.


Peel and devein the prawns, removing the tails.


Return to saucepan and add the cream, corn and prawns and cook for a further 5 minutes or until the prawns are cooked.


Season with salt and pepper. Top with crème fraîche, crispy chopped pancetta and baby chervil to serve.

Serves 4.