A chowder or a soup? What’s the difference? Apparently, a chowder is a soup but not all soup is chowder. Chowder is typically a rich and creamy soup with chunky ingredients that almost make it like a stew. The ingredients usually include seafood, vegetables and cream. Traditionally, flour is used to thicken the chowder but some recipes use cream, milk and butter as thickening agents. Tomatoes are also used sometimes to thicken the soup in place of cream.
- 1 rasher short cut bacon (50g),cut into 1cm pieces
- 1 tbsp olive oil
- 1/2 medium onion, finely chopped
- 1/2 bulb fennel, cored, finely diced, fronds reserved
- 2 medium carrots, peeled, cut into 1cm pieces
- 1 medium (150g) royal blue potato, cut into 1cm pieces
- 1 sprig fresh rosemary
- 1 tsp dried oregano
- 1/8 tsp dried chilli flakes
- 400 g can whole peeled tomatoes
- 1 cup water
- 440 g fresh banana prawns, peeled, tails intact, deveined
- Heat a large heavy based saucepan over high heat until hot. Cook the bacon for 1 minute, stirring constantly until lightly browned.
- Add the oil and onion and cook for 2 minutes. Add the fennel and cook for 1-2 minutes, then the carrot and cook for 2 minutes or until vegetables have begun to soften.
- Add the potato, rosemary, oregano and chilli flakes and cook for 1 minute until fragrant.
- Stir in the tomatoes and water and bring to the boil. Reduce heat and simmer, partially covered, for about 12 minutes, breaking up the tomatoes with a spoon until the soup thickens slightly and vegetables are just tender.
- Add the prawns and cook gently for 2-3 minutes or until they are just cooked through, but still tender.
- Gently ladle soup into 4 bowls. Garnish with reserved fennel fronds and serve immediately.Have it with some really nice crusty bread. Yum!I got the recipe from Coles Magazine. For some added visual entertainment, here is the video link of Curtis Stone making this chowder. And yes, he can cook in my kitchen!