Creamy Prawn and Corn

Name: Creamy Prawn and Corn Chowder
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Prawns; 1 Pieces of Leeks; 1 Pieces of Brown onion; 2 Pieces of Garlic cloves; 1 Pieces of Parsnip; 15 Grams of Fresh dill; 180 Grams of Sweet corn kernels; 30 Grams of Butter; 800 ML of Water; 1 Pieces of Vegetable stock cube; 80 Grams of Cream cheese; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Lemon

Chowder

Nothing beats a warming bowl of chowder - light, yet super satisfying.

Cals 610 · Prot 32 · Carbs 71 · Fat 24

Low Carb

30 min

Nothing beats a warming bowl of chowder - light, yet super satisfying.

Cals 610 · Prot 32 · Carbs 71 · Fat 24

Low Carb

Ingredients

Chowder

Prawns 7*

350 Grams

Leeks

1 Piece

Brown onion

1 Piece

Garlic cloves

2 Pieces

Parsnip

1 Piece

Fresh dill

15 Grams

Sweet corn kernels

180 Grams

Butter 4*

30 Grams

Water

800 ML

Vegetable stock cube 15*

1 Piece

Cream cheese 4*

80 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

To serve

Lemon

1 Piece

Allergens

*7 Crustaceans, *4 Milk, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2542 / 610
Fats (g)	23.5
of which saturated (g)	15.2
Carbohydrates (g)	71
of which sugars (g)	23
Fibers (g)	14.7
Proteins (g)	31.8
Salt (g)	0.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Wash, trim and finely slice the leeks (make sure to remove all the grit between the leaves). Peel and finely chop the onion and garlic. Peel and chop the parsnip. Chop the dill. Rinse and drain the sweet corn.

2 Start soup

Heat a large soup pot over a medium heat with the butter. Once melted, add the leeks, onion and parsnip and cook with a pinch of salt for 7-8 min. Add the garlic and cook for 2 min further.