Green Chowder with Prawns by Good Food

Ingredients

• 100g Cooked North Atlantic prawns
• 1 Onion, finely chopped
• 1 Celery stick, finely chopped
• 2 Potatoes, finely chopped
• 300g Petit pois (green peas)
• 200g pack Sliced kale
• 1 Garlic clove, minced
• 1 Low-salt chicken stock cube (like Kallo)
• 750ml Water
• 1 tbsp Olive oil
• pinch Salt, to taste
• pinch Black pepper, to taste

Instructions

1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and translucent, but without browning.
2. Add the minced garlic to the pan and cook for another 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
3. Stir in the petit pois, sliced kale, and finely chopped potatoes. Crumble in the low-salt chicken stock cube and pour in 750ml of water. Bring the mixture to a rolling boil over medium-high heat.
4. Once boiling, reduce the heat to a simmer, cover the saucepan, and cook for 10-12 minutes, or until the potatoes are completely soft and easily pierced with a fork.
5. Carefully transfer approximately three-quarters of the cooked chowder mixture into a food processor or a high-speed blender. Blend until completely smooth and creamy. If the mixture is too thick, add a little more water or hot stock until it reaches your desired consistency.
6. Pour the smooth chowder back into the saucepan with the remaining chunky mixture. Stir well to combine. Add half of the cooked North Atlantic prawns to the chowder and heat through gently for 1-2 minutes until warmed.
7. Taste the chowder and season with salt and pepper as needed. Ladle the hot chowder into four serving bowls and spoon the remaining cooked prawns on top of each serving. Serve immediately.