Ingredients

For the corn chowder:

• 1 sweetcorn
• Oil
• Salt and pepper
• 1 onion, diced
• 2 cloves garlic, sliced
• 2 diced jalapeños
• Pinch of oregano
• 1 can of coconut milk

• 200g peeled prawns
• Salt & pepper
• Oil

Tools

• MultiPro Express Weigh+

Method

1. Drizzle the corn with oil and season with salt and pepper. Sear the corn on all sides until charred and toasted over high heat.
2. While the corn is cooking, heat a pan over a medium-high heat with a drizzle of oil. Add the onion, garlic, jalapeño, garlic, salt and pepper, then sauté until softened.
3. Add the coconut milk and simmer for about 10 minutes.
4. Cut the charred corn off the cob, then place corn kernels in the bowl of your Kenwood food processor along with the onion and coconut milk mixture.
5. Blend to form a chowder.
6. Drizzle the prawns with olive oil and season with salt and pepper.
7. Grill over a high heat until pink and cooked through, 2-3 minutes.
8. Serve the corn chowder in a bowl with the grilled prawns on top.