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 sweetcorn.
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 stockcube. 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 sweetcorn. Cook for 3 min further. Don't overcook the chowder at this stage or the prawns will go rubbery.
Add the creamcheese and stir until combined. Finally, add the chopped dill. Season with salt and pepper to taste.
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.
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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