Prawn and corn chowder with bacon

Bacon adds flavour to chowder as well as making an attractive garnish.

Ingredients

1 Tbsp	Olive oil
4 rashers	Shoulder bacon, diced (Main)
3 cups	Whole kernel sweetcorn, thawed slightly if frozen (Main)
4	Spring onions
2 medium	Potatoes, peeled and diced
3 cups	Milk
½ tsp	Lemon pepper
½ tsp	Dry mixed herbs
1 ½ cups	Water
500 g	Raw prawn cutlets (Main)

Directions

1. Heat the oil in a large saucepan.
2. Dice the bacon and saute until crisp. Remove to one side.
3. Place the thawed (or fresh) corn in a food processor and mix until smooth and creamy.
4. Cut the spring onions into green and white lengths. Thinly slice both.
5. Peel and dice the potatoes and add with the white strips of spring onions to the saucepan.
6. Saute until the onions are tender.
7. Add the milk, seasonings, corn and water. Simmer, stirring often, for about 12 minutes, until the potatoes are tender.
8. Add the prawns and green spring onion strips and heat gently until the prawns turn just opaque.
9. Serve topped with the bacon.