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Salmon & Prawn Chowder
Nb persons: 1
Yield: 368 cals
Preparation time:
Total time:
Source: Tesco Diets
| 1 spray | cooking spray |
| 1 oz | leek |
| 1 | baking potato 4 oz |
| 1 oz | frozen sweetcorn |
| 3 oz | canned salmon |
| 1 pinch | dried dill |
| ½ | vegetable stock cube |
| 2 oz | frozen prawns |
| 4 fl oz | skimmed milk |
| 1 tbsp | fresh parsley, chopped |
1. Heat the oil or cooking spray in a large non-stick saucepan.
2. Add the sliced leek whites and cook gently for a couple of minutes, stirring frequently to prevent sticking.
3. Dice the potatoes and add to the leek whites, along with the leek greens. Cook over a low heat for 5 minutes.
4. Add the sweetcorn, salmon chunks, dill, crumbled stock cube and enough water to just cover. Bring to a boil and simmer for 15 minutes.
5. Add the prawns and milk and simmer for a further 5 minutes.
6. If you prefer a smoother soup, either blend with a hand-held immersion blender for a moment or liquidise half the soup in a food processor and stir back into the rest before serving.
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