Shrimp chowder
EVERYDAY EASY
Ready in about 40 minutes
Dice 1 large onion, 2 celery sticks, 2 garlic cloves, 6 smoked back bacon rashers (visible fat removed) and 300g peeled potatoes. Put in a large, lidded saucepan, add a mug of water and cook over a low heat, stirring, until the onion is soft and the bacon is cooked. Stir in 1 sachet Batchelors Chicken Cup a Soup, 1 chicken stock cube, ½ tsp sweet smoked paprika, ¼ tsp cayenne pepper, 400ml skimmed milk and 1 litre water. Bring to a simmer, cover and cook for 15 minutes, or until the potatoes are tender. Add 100g drained canned sweetcorn and 300g peeled raw prawns, and cook until the prawns are pink. Sprinkle with dried parsley and divide between 6 bowls.