Salmon & Prawn Chowder

Salmon & Prawn Chowder Categories: fish|soup
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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