Instructions
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, diced celery, and diced carrots. Sauté until the vegetables are tender, about 5-7 minutes.
- Add Potatoes and Broth: Add the cubed potatoes and broth to the pot. Bring to a boil, then reduce the heat and let simmer until the potatoes are tender, about 15 minutes.
- Blend: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
- Add Cream and Corn: Stir in the heavy cream and corn kernels. Cook for another 5 minutes until heated through.
- Add Prawns: Add the cooked prawns to the pot and simmer for 2-3 minutes until they are heated through. Season with salt and pepper to taste.
- Serve: Garnish with fresh thyme or parsley and serve hot with crusty bread.
Enjoy your warm and comforting creamy prawn chowder!
