Creamy Prawn and Corn

Nothing beats a warming bowl of chowder - light, yet super satisfying.
Cooking time: 30 min
Cals 627 · Prot 35 · Carbs 64 · Fat 25
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350 Grams
1 Piece
Brown onion
1 Piece
Garlic cloves
2 Pieces
1 Piece
Fresh dill
15 Grams
Sweet corn kernels
180 Grams
Salted butter
30 Grams
800 ML
Vegetable stock cube
1 Piece
Cream cheese
80 Grams
1 Tsp
Black pepper
0.5 Tsp

To serve

1 Piece


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.
3 Add and simmer
Add the measured water and the stock cube. Cover with a lid and bring to a boil, then reduce the heat to low. Simmer for 10-15 min.
4 Add prawns and corn
Add the prawns and the sweet corn. Cook for 3 min further. Don't overcook the chowder at this stage or the prawns will go rubbery.
5 Finish
Add the cream cheese and stir until combined. Finally, add the chopped dill. Season with salt and pepper to taste.
6 Serve
Slice the lemon into wedges. Divide the chowder among bowls and finish with a squeeze of lemon juice.
Tips for fussy eaters
Add some chopped potatoes to the chowder. Serve with bread.
Pro tip
Prep ahead up until step 3, then refrigerate. Once ready to serve, re-heat, add the prawns, corn and cream and simmer for a final 3-5 minutes.

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