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Creamy Prawn Chowder
Creamy Prawn Chowder

Creamy Prawn Chowder

with Leek, Cheddar Cheese and Chives

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Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.

Tags:
Lower Carb
•Keto
•High Protein
Allergens:
Milk
•Celery
•Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Leek

1 unit(s)

Garlic Clove**

1 bunch(es)

Chives

30 grams

Mature Cheddar Cheese

(Contains: Milk)

100 grams

Chopped Cavolo Nero

20 grams

Unsalted Butter

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

150 grams

Creme Fraiche

(Contains: Milk)

250 grams

Large King Prawns

(Contains: Crustaceans)

Not included in your delivery

350 milliliter(s)

Boiled Water for the Stock

Nutritional information

Energy (kcal)509 kcal
Energy (kJ)2131 kJ
Fat40 g
of which saturates24.3 g
Carbohydrate10.7 g
of which sugars7.2 g
Dietary Fibre4.4 g
Protein29.4 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Grater
•Kitchen Shears
•Kettle
•Large Saucepan
•Medium Saucepan

Instructions

Prep the Veg
1

Trim and discard the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.

Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).

Grate the Cheddar cheese. Discard any tough stalks from the cavolo nero.

Start the Chowder
2

Boil a half-full kettle.

Heat a large saucepan on medium-high heat, then melt the butter gently.

Once melted, add the leek and saute until softened, stirring occasionally, 1-2 mins. Add the garlic and fry, stirring occasionally, 1 min more.

Make the Stock
3

Pour the boiled water (see pantry) into the pan, then add the vegetable stock paste and stir to dissolve. 

Continue the Chowder
4

Add the creme fraiche, cavolo nero and half the chives to the saucepan. Bring to a simmer on medium heat and stir until creamy, 1-2 mins.

Meanwhile, drain the prawns.

Cook the Prawns
5

Add the prawns to the creamy sauce and gently simmer, stirring occasionally, until the prawns are fully cooked, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque all the way through.

Serve
6

Share the creamy prawn chowder between your bowls.

Top with the Cheddar cheese and remaining chives to finish.

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