This is another dish in partnership with aitoglobal, a Nordic Oatbrand with a selection of plant based products for cooking, baking & snacks.

For this dish, perfect for autumn nights for the family to share I used Aito Oat Cuisine- a great dairy free choice which also gives the chowder a rich and creamy texture. As a chef working with street food, I love to cook hearty dishes for everyone sharing. No fancy plating just dig in!

Ingredients

  • 150g smoked pancetta diced
  • 3 garlic cloves minced
  • 400g large shrimp, de-veined and tails removed
  • 100g large whole shrimp
  • 2 whole corn
  • 3 large carrots cut into chunks
  • 2 pieces celery, diced
  • 1 yellow onion diced
  • 1 teaspoon smoked paprika
  • 1 bayleaf
  • 1 teaspoon salt, or to taste
  • ½ tsp thyme
  • ½ tsp oregano
  • 100g fresh parsley
  • ¼ tsp red pepper flakes
  • 500g baby red potatoes, quartered
  • 750ml chicken stock
  • 250ml Aito Oat Cuisine

Instructions

  1. Place a grill pan on stove and heat on high heat.
  2. Remove the husk from the corn. Brush with a little oil. Place corn into the hot pan. Char all the sides of the corn. Remove from the pan.
  3. With a knife remove the charred corn kernels from the corn and set aside for later.
  4. Add the pancetta to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Remove from the pot to a towel-lined plate and set aside.
  5. Add the diced onions to the pot and cook over medium heat until translucent.
  6. Add half the corn kernels. As well as the carrots, celery, bay leaf, paprika, salt, pepper, thyme and oregano. Cook for 2 minutes to start bringing out the flavours.
  7. Now add potatoes, and chicken stock and stir to combine. Bring to a simmer.
  8. Place the remaining corn kernels into a blender. Pour a large ladle of the hot broth from the cooking pot. (try to have just the liquid not any of the vegetables) Blend until you have a thick and creamy texture. Pour the creamy corn into the pot and stir together. Simmer for 10 minutes or until potatoes are cooked.
  9. Now add the deveined prawns to the pot and half the pancetta to the pot. Gently cook for 2 minutes.
  10. In a separate frying pan. Add a little oil and season the whole prawns with slat and pepper. Fry the prawns on each side for 2 minutes and until they turn pink and golden. Remove from the pan.
  11. Now to finish the chowder pour in the Aito Oat Cuisine and stir for one minute. Remove from the heat and transfer the chowder to a serving dish. Sprinkle the remaining pancetta over. Place the fried whole, prawns over the top. Then sprinkle with the chopped parsley.

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