Potato and anchovy chowder with garlic prawns

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

The soup will keep in the refrigerator, covered, for up to 2 days. It is not suitable for freezing.


Garlic prawns

2 garlic cloves, chopped

1 small red chilli, seeded and chopped

2 tablespoons chopped flat-leaf (Italian) parsley

1 tablespoon olive oil

16 raw prawns (shrimp), peeled and deveined

1 tablespoon olive oil

3 bacon slices, fat trimmed, chopped

1 onion, chopped

2 celery stalks, chopped

2 garlic cloves, chopped

80 g (2¾ oz) tin anchovies, drained

1 carrot, chopped

3 potatoes, about 400 g (14 oz) , roughly chopped

375 ml (13 fl oz/1½ cups) chicken stock or fish stock

250 ml (9 fl oz/1 cup) milk

125 ml (4 fl oz/½ cup) pouring cream

3 tablespoons finely chopped flat-leaf (Italian) parsley


1. To make the garlic prawns, put the garlic, chilli and parsley in a mini processor and whizz for 15–20 seconds, or until finely chopped. With the motor running, add the oil and continue whizzing until the mixture forms a rough paste. Transfer to a bowl, add the prawns and toss to coat. Set aside to marinate for 30 minutes.

2. Heat the oil in a large heavybased saucepan over medium—low heat. Add the bacon, onion, celery and garlic and cook, stirring, for 2 minutes. Reduce the heat, cover and simmer, stirring occasionally, for 5 minutes. Do not allow the bacon and vegetables to brown.

3. Drain the anchovies on paper towels and pat dry. Roughly chop and add to the bacon mixture. Add the carrot and potato and stir to combine. Cook for 2 minutes, then add the stock and milk. Bring to the boil, then cover and cook for 15 minutes, or until the vegetables are tender.

4. Remove the saucepan from the heat. Using an immersion blender fitted with the chopping blade, whizz the soup for 20–30 seconds, or until smooth. Add the cream and most of the parsley, reserving some for garnishing. Season well with freshly ground black pepper and keep warm.

5. Heat a large frying pan over high heat and add the prawns and marinade all at once. Cook, turning, for 2 minutes, or until the prawns are just cooked through.

6. Place a pile of prawns in the centre of four large soup bowls and ladle the soup around the prawns. Sprinkle with the remaining parsley and serve immediately.