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1 ½ lbs baby red potatoes, chopped into bite-sized pieces
2 large cobs of corn, shucked
12 oz chorizo sausage, sliced into bite-sized pieces
2 poblano peppers, chopped (optional)
3 cups chicken stock
1 cup Humble & Frank LEMON BUTTER GARLIC SAUCE AND MARINADE
2 lb large prawns, peeled
Minced parsley for garnish
Lemon wedges for serving
Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook for 10 minutes. Add the corn cobs to the pot and cook until potatoes are tender and corn is cooked, about 6 more minutes. Remove potatoes and corn to a bowl and set aside. Clean pot.
Return the pot to the stove and add the chorizo and the poblanos, if using. Cook over medium-low heat, stirring, for 5-7 minutes. Add the potatoes back to the pot and pour in the chicken stock and LEMON BUTTER GARLIC SAUCE.
Add the prawns to the pot, bring to a simmer, and cover. Cook until prawns are plump and cooked through, 3-5 minutes.
Chop each corn cob into 4-5 pieces and add to the pot. Sprinkle with parsley, drizzle with additional warmed LEMON BUTTER GARLIC sauce and serve with lemon wedges.
It's hard to be humble when you taste this good…
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