Green chowder with prawns
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove
- 300g petit pois
- 200g pack sliced kale
- 2 potatoes, finely chopped
- 1 low-salt chicken stock cube (we used Kallo)
- 100g cooked North Atlantic prawns
Method
- STEP 1
Heat the oil in a saucepan over a medium heat. Add the onion and celery and cook for 5-6 mins until softened but not coloured. Add the garlic and cook for a further min. Stir in the petit pois, kale and potatoes, then add the stock cube and 750ml water. Bring to the boil and simmer for 10-12 mins until the potatoes are soft.
- STEP 2
Tip ¾ of the mixture into a food processor and whizz until smooth. Add a little more water or stock if it’s too thick. Pour the mixture back into the pan and add half the prawns.
- STEP 3
Divide between four bowls and spoon the remaining prawns on top. Can be frozen for up to a month. Add the prawns once defrosted.
