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Green chowder with prawns in a blue bowl

Green chowder with prawns

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Make a warming bowl of our healthy green chowder for a hearty midweek meal. This simple soup is low in fat and calories and delivers two of your 5-a-day

  • Freezable (chowder only)
  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal174
low infat5g
saturates1g
carbs18g
sugars7g
fibre7g
protein11g
salt0.5g
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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.

Goes well with

Recipe from Good Food magazine, March 2019

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A star rating of 5 out of 5.4 ratings
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