The rice thickens it, makes it more creamy and more filling - but you can't taste it. It just makes it filling enough that you don't need to eat it with lots of bread, which I think would ruin it.
Recipe:
(Serves 2-3)
5 rashers streaky bacon, chopped
2 spring onions, finely sliced (including the green ends)
250g cooked & peeled small cold water frozen prawns
300g frozen sweetcorn
2 tsp smoked paprika
3 tbsp creme fraiche (plus extra for serving)
800ml chicken stock
30g white rice
2 heaped tbsp fresh parsley, finely chopped
1 tbsp Sunflower oil
Pinch of salt & pepper
In a large pot, fry the bacon in the oil until crispy, then add the prawns and cook until defrosted. Remove everything from the pot with a slotted spoon and set aside.
In the remaining juices, cook the onion with the paprika and sweetcorn until the sweetcorn is defrosted.
Add the stock and rice then stir in 3 tablespoons of creme fraiche and lightly season with salt & pepper.
Simmer on a low heat for 20 minutes. Then using a stick blender, blend the chowder very slightly but make sure the majority is left chunky. Stir through the prawns and bacon and half of the parsley. Serve adorned with the remaining parsley and a dollop of creme fraiche.
In a large pot, fry the bacon in the oil until crispy, then add the prawns and cook until defrosted. Remove everything from the pot with a slotted spoon and set aside.
In the remaining juices, cook the onion with the paprika and sweetcorn until the sweetcorn is defrosted.
Add the stock and rice then stir in 3 tablespoons of creme fraiche and lightly season with salt & pepper.
Simmer on a low heat for 20 minutes. Then using a stick blender, blend the chowder very slightly but make sure the majority is left chunky. Stir through the prawns and bacon and half of the parsley. Serve adorned with the remaining parsley and a dollop of creme fraiche.
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