Prawn Chowder

Step 1

Cook pancetta until crisp. Remove, reserve for garnish. In pancetta fat, cook prawns and remove. Sauté frozen Edgell Onion.

Step 2

Add potato and stock and bring to a boil. Add frozen Edgell Carrot. Stir in milk, frozen Edgell Corn and return to the boil.

Step 3

Combine flour and cold water and whisk into soup. Stir until thickened. Add prawns, remove from heat and stir in cheese until melted. Sprinkle with pancetta before serving.