Smoked Prawn and Smoked Bacon Chowder and a Down by the Sea Salad

I’ve just tried something new for the first time – it’s quite exciting at my age to do that! Nothing saucy or involving dressing up in latex…I’m talking food here of course. What else?!

Smoked prawns are what have got me all excited and giddy. Am I just late to the party or is this something new? I came across them in our little Down by the Sea fishmonger’s the other day and they are sold in the traditional measure for cooked prawns here – by the pint.

Of course, I had to try them and along with two cooked and dressed crabs I had a delicious salad in mind for supper. It was utterly delicious and with some homemade mayonnaise for the crab (some of which I turned into a Marie Rose sauce for dipping) and a balsamic vinaigrette for the salad and some new potatoes drizzled with olive oil it was a wonderful meal. But not really a recipe to impress you with.


I still had half a pint of prawns left (25 of them to be precise) so the next day I decided to make a kind for chowder for lunch. I don’t claim this to be a completely authentic chowder as I didn’t have any corn, so it’s more a cross between a chowder and the lovely soup from Scotland, Cullen Skink. Strange name, great soup.

Ingredients (to serve 2)

  • About 24 peeled prawns (smoked or plain)
  • 4 rashers of smoked streaky bacon, finely chopped
  • Half an onion finely chopped
  • 2 small sticks of celery, finely chopped
  • 3 tablespoons of plain flour
  • Half a litre of liquid (I used a mix of milk and fish stock made with the prawn shells)
  • 1 tablespoon of crème fraiche
  • A finely chopped spring onion
  • Olive oil
  • Salt and Pepper

Smoked Prawn & Bacon Chowder (2)

Gently fry the onion and celery in a little olive oil until it starts to soften then add the bacon and fry until it starts to crisp. Add the prawns and plain flour and cook gently for a few minutes. Add the stock/milk and bring slowly to a simmer. Cook for about 10 minutes, it will thicken. Taste and season if necessary. To serve stir in the crème fraiche and sprinkle over the spring onion.


83 thoughts on “Smoked Prawn and Smoked Bacon Chowder and a Down by the Sea Salad

    1. Ooh did you manage to buy it with the blood too? Will be curious to see what “vessel” you cook it in…I have a nice bottle of port here that would go well with that 😉 Looking forward to seeing you soon!

      1. I’ve got about half a cup of blood – I wish there was more. If I was in Spain I could just go and buy a bottle!
        I did managed to squeeze in some fatty bellota lard/bacon that was hanging around in the fridge. See you ate the weekend 😉

  1. No smoked prawns here…I fear I am going to have to go the way of the Scottish version and go hunt myself some “skinks”. We have a lot of them here…Earl is constantly hunting them, never caught one yet, which bodes badly for tonight’s soup…methinks I might just have to make pea soup and be done with it…

    1. It’s a mystical creature that skink, I think anyone who actually catches one gets a thousand years of good luck…or maybe it’s bad…not sure so maybe it’s best to stick with the peas 😉

  2. Must be new these smoked prawns cause I ain’t heard of them. Oh they do sound fabulous and your chowder – who cares about authenticity, it’s SCRUMITY looking.
    Have a beautiful day Tanya.
    😉 Mandy xu

  3. Love prawns, but I’ve never had smoked. Maybe it’s a new thing after all. Not that I would know as I very seldom get the chance of buying really fresh seafood. And now you’ve got me in the mood for smoked bacon 🙂

  4. Wow, I’m putting on my latex and coming over for dinner at your house!! Oh….well, I’ll just dress appropriately, I wouldn’t want to drip anything on my “special” outfits, lol! But seriously, this is just a perfect, big platter of love!!

  5. I love chowder, the addition of the bacon is interesting, i will try it and if it makes you feel any better i have never seen or tried smoked prawns!.. sounds good tho.. c

  6. Oh darn! I’m hungry and not a prawn in the place, smoked or otherwise. Cheese and crackers , again!
    (I owe you an apology- I keep calling you Tonya when I know it’s Tanya and you’re too nice to tell me off. I promise to try harder 🙂 )

    1. I don’t mind Tonia or Tania or Chica or Chick…Big Man can’t pronounce my name the English folk do so to him I am Tah-Knee-Argh 😉 And cheese and crackers are always good….

  7. Interesting. Smoked prawns. They must be amazing. Perfect for a chowder. This looks delicious. My job in high school was to make chowder at the fish monger’s store. We actually added potatoes to ours for heft. This kind of reminds me of the shrimp bisque. YUM!

  8. Both meals sound wonderful, Tanya. I have never seen smoked shrimp but know they must be delicious. You chowder is just like what I make…sometimes I add some small bay scallops along with the shrimp.

  9. We are both behind the times then cos I’ve never heard of smoked prawns either. And you are totally wrong – your supper of cold crab, prawns and home made mayonnaise is totally impressive!

  10. Luvverly!! I had never heard of smoked prawns before [keep away from most ‘smoked items’ because of the cancer factor!!] a wonderfully tasty recipe I shall most certainly try 🙂 ! Tasty even without the ‘smoke’ factor 🙂 !

    1. Yes, the smoking can be an issue. But I have to say, it was great to try a completely new taste! Regular prawns where you are are so good anyway, they don’t need any “help”!

  11. No, I haven’t seen smoked prawns, Tanya, but I’d be willing to bet they’d be delicious. A year ago I would have said, “Let me try to smoke my own prawns in my new smoker.” Now, though, all I’ll say is that the smoker is the cause for the minor repairs to my porch. Both, the smoker and porch, are no longer here. 😉

    1. Is it wrong that I’m laughing about the comment and thinking of your smoker and porch – I am guessing that it wasn’t just you that was responsible for the demise of your porch. Let’s blame the weather for that 🙂

      1. Oh, Tanya. Some have thought the porches unsafe. Well, only if you moved the smoker and stepped through the hole. Blame it on the weather, if you like, but thank Zia for my seeing the “problem.” I was talking to her on the phone, describing the pork shoulder being smoked to perfection, when I walked past the door and saw the smoker aflame. I put out the fire within 2 minutes but the “scars” remained, until last Tuesday, that is. 🙂

  12. Smoked prawns? Hmmm… I’m intrigued! I can buy smoked oysters and clams (tinned) here, but this is a new one on me. Maybe I’ll try a smoked clam chowder… you make me hungry!!

  13. To have stumbled upon something new and known just what to do with it – twice! – sheer culinary brilliance! Haven’t heard of smoked prawns either Tanya, but it seems they’re smoking just about everything these days and shrimp would be one of their better ideas!

  14. I love the smoky flavor in anything! starting with cheese! It just adds so much to the dish!
    My husband always makes fun of me because I too get super excited about new flavors or things I find in the grocery store 🙂

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