B.C. Spot Prawn Chowder with Poached Egg and Smoky Chicharron

Make this tasty chowder during spot prawn season from May to June.

by Eat North

Spot prawn chowder with poached egg and chicharron

This hearty and smoky chowder with seasonal B.C. spot prawns is perfect for a rainy day in late spring. 

Soup

1/3 cup salted butter
3/4 cup bacon, cut into thin strips
2 cups celeriac, diced
2 cups tomatoes, diced
2 cups yellow onion, diced
1 cup carrots, diced
1 cup leeks, diced
1/4 cup all-purpose flour
1/2 cup white wine
3 cups spot prawn broth
1 1/2 cups cream
1 1/4 cups yellow potato, diced
1 tsp fresh parsley, finely chopped
1 tsp fresh thyme, finely chopped
1/2 tsp riesling vinegar
20 B.C. Spot Prawns, halved
salt and white pepper, to taste

Heat a sauce pan over medium heat, and add bacon and butter.

Once butter has melted and bacon has begun to render, add celeriac, onion, leeks and carrots. Sweat until vegetables become translucent. Add flour and mix until incorporated.

Cook for about five minutes on low heat, and then deglaze with white wine. Once alcohol is cooked off, about 1 minute, add the prawn stock and turn heat back up to medium.

Add heavy cream and diced tomatoes and potatoes.

Cook for an additional 30 minutes on a gentle simmer and then add Riesling vinegar, parsley and thyme.

Stir in the raw prawns and cook for an additional 2 minutes.

Season with salt and white pepper.

Chicharron

1 pound pork skin, fat removed and diced
3 cups water
1 tsp salt

Preheat oven to 180 degrees. Place all ingredients in pot and bring to boil. Let cook for 30 minutes. Strain and dry in oven for 6 hours or until completely dry. Place in 350 degree frying oil until they puff nicely. Remove and season with salt.

Place chowder in bowl of your choice and garnish with a soft poached egg and chicharron.

Yield:
Serves 4-6
Prep Time:
15 minutes
Cook Time:
6 hours, 30 minutes
Recipe Source: 
Chris Whittaker for Ocean Wise

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