Hello my loves!
We are edging ever closer towards cosy season, but still with the bounties of summer to create with, which is my DREAM time of year to be cooking and eating. This week, I bring you a curried corn and prawn chowder, which is excellent for curling up on the sofa with, but uses fresh corn whilst it is still on the shelves.
You’ll also be getting a comprehensive list of my Marseille recommendations, with restaurant, beach and walking tips for you.
This week’s newsletter is for the paid subscribers, so if you fancy joining the party, why not upgrade your subscription? It gets you an extra 4 recipes a month, as well as my recommendations and holiday guides. You would also be supporting my work, which enables me to keep producing recipes for you, so I’m very grateful to all my paid subscribers, present and future.
Enjoy!
Sophie x
The Recipe
Curried corn and prawn chowder
I just returned from Marseille where I ate the best prawn of my life (more on that later), and now I simply must have prawns in all my meals to cling onto the holiday feeling. This one is a super speedy seasonal number that looks fancy, but takes basically zero effort.
Corn has a really short season in the UK, so make the most of it for the next week or so and get lots of the fresh stuff into your diet. Out of season, tinned or frozen corn would of course work fine, but fresh corn just hits different. I like buying the chunky ones with their husky jackets on for maximum drama.
Nearly all prawns in the UK are frozen as soon as they arrive on land, so there is no shame in buying frozen prawns! In fact, they are fresher than the (uhum) fresh ones a lot of the time. I picked up a big bag in my local fishmonger (praise be F C Sopers in Nunhead), and they are ENORMOUS, not to mention fabulous quality.
Serves 2