Prawn Chowder
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
When I discovered this prawn chowder recipe, I fell in love with how quickly it comes together in just under an hour. The beauty of this dish is that it's honestly quite simple to make, even if you're not a seasoned cook. Prawns are packed with protein and selenium, which is wonderful for your immune system, so you're getting something truly nourishing in every spoonful. Most of the ingredients are probably already in your kitchen, making this an affordable weeknight dinner that tastes far more impressive than the minimal effort required. The combination of tender potatoes, sweet onions, and succulent prawns in a creamy, herb infused broth is pure comfort in a bowl.
Ella x
Ingredients
- 1 kgonions(chopped)
- 3 kgpotatoes
- 3garlic
- 800 gprawns
- 1½ Lchicken stock
- 250 mlwhite wine
- 400 gdiced tomatoes
- 10 gsalt
- 5 gpepper
- 10 gthyme
- 50 gbutter
- 20 gflour
- 150 mlheavy cream
- 1 kgparsley
Detail level
Instructions
- 1
Heat the butter in a large saucepan over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
- 2
Add the chopped garlic and cook for a further 1 minute.
- 3
Add the diced potatoes, chicken stock, white wine, salt, pepper, and thyme. Bring to the boil, then reduce the heat and simmer for 15 minutes.
Tip: Don't forget to stir occasionally.
- 4
Add the prawns and cook until pink and cooked through, about 5 minutes.
- 5
Add the diced tomatoes and heavy cream. Stir to combine, then simmer for a further 5 minutes.
Tip: Don't overcook the sauce.
- 6
Stir in the flour to thicken the sauce, then cook for a further 1 minute.
- 7
Taste and adjust the seasoning as needed.
- 8
Serve the chowder hot, garnished with chopped parsley and crusty bread on the side.
Tip: You can also serve with a dollop of sour cream if you like.
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