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Creamy Prawn and Carrot Chowder

Creamy Prawn and Carrot Chowder

with warm crusty bread
0.0(0)
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Calories
: 
638 kcal
Protein
: 
28.9g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
  • Mustard
  • Crustaceans
  • May contain traces of allergens
  • Milk
  • Soya
Serving amount

1 unit(s)

Carrot

1 unit(s)

Onion

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Dried Thyme

2 unit(s)

Scallion

2 unit(s)

Baguette

(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya)

2 sachet(s)

Paprika

(Contains: Mustard)

2 unit(s)

Garlic

160 grams

Prawns

(Contains: Crustaceans)

200 grams

Diced Sweet Potato

2 sachet(s)

Vegetable Stock

Not included in your delivery

1 tbsp

Flour

½ tsp

Salt

½ tsp

Pepper

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2669 kJ
Energy (kcal)638 kcal
Fat12.4 g
of which saturates6.8 g
Carbohydrate100.1 g
of which sugars19.7 g
Dietary Fiber10.4 g
Protein28.9 g
Cholesterol0 mg
Salt7.43 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Pot with Lid

Cooking steps

Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve, peel and chop the onion into small pieces.
  • Trim the carrot and halve lengthways. Chop into 1cm chunks (peeling optional). 
  • Trim and thinly slice the scallion. Peel and grate the garlic (or use a garlic press).
Soften the Onion
2
  • Place a large pot (for the chowder) over medium-high heat with a drizzle of oil. 
  • Once hot, add the onion and garlic. Season with salt and pepper.
  • Cook until softened, stirring occasionally, 4-6 mins.
  • Sprinkle over the dried thyme and 1 tbsp flour (per 2P).
  • Cook for 1 min, stirring frequently.
Simmer the Soup
3
  • Add carrots, potatoes, stock, paprika, creme fraiche and 500ml water (per 2P) to the pot.
  • Add ½ tsp salt (per 2P) and ½ tsp pepper (per 2P). 
  • Bring to the boil, cover and simmer until potatoes are fork tender, 12-15 mins.
  • Stir occasionally to avoid sticking.
Add the Prawns
4
  • Once potatoes have softened, add the prawns to the pot. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
  • Leave to simmer until cooked through, 4-5 mins.
Warm the Baguette
5
  • While the chowder simmers, pop the baguettes onto a baking tray. Warm in the oven, 8-10 mins. 
  • Add more water to the chowder if required. Season to taste with salt and pepper.
Serve and Enjoy
6
  • Dish up a hearty helping of prawn and carrot chowder.
  • Top with the chopped scallion.
  • Serve with the toasted baguette alongside.
Meal right image

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