maltatoday WEDNESDAY 10 JANUARY 2018
14
Food
Method
1. Melt the butter in a large, deep pan and
fry the bacon until the bacon starts to
brown.
2. Chop the leek and add to the pan with
the garlic.
3. Add the potato and the flour and mix
well until coated.
4. Season with salt and pepper and add the
hot prawn stock.
5. Remove the corn from the cob and add
to the soup.
6. Add the parsley and bring to a simmer.
7. Chop the prawns and allow to simmer
for 10 mins.
8. Stir through the lemon juice and add the
milk.
9. Serve immediately.
Prawn chowder
Ingredients
• 1 knob butter
• 150g pancetta
• 1 cloves garlic, minced
• 1 leek
• 2 potatoes, peeled and diced
• Salt and pepper
• 1 litre prawn stock
• 1 tbsp flour
• 1 ear corn, cooked
• Handful parsley, finely chopped
• 200g fresh prawns
• 1 lemon
• 250ml Benna, fresh milk
Michael
Diacono
Soup season is with us. Too much food over the festive period means we
are going for lighter dishes but they need not be just boring vegetables.
This American classic is usually made with clams. Michael Diacono turns this
into a more Mediterranean dish with local prawns.
