Dublin Bay Prawn and Potato Chowder with Dill
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Ingredients
- 400 g raw king prawns, peeled
- 400 g potatoes, diced
- 1 leeks, sliced
- 500 ml fish stock
- 300 ml whole milk
- 2 tbsp fresh dill, chopped
- 30 g butter
Nutrition (per serving)
- Calories
- 273 kcal
- Protein
- 22.9 g
- Carbohydrate
- 20.8 g
- of which sugars
- 5.4 g
- Fat
- 10 g
- of which saturates
- 5.9 g
- Fibre
- 3.1 g
- Salt
- 1.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pot and cook the leek for 5 minutes until softened.
- 2
Add the potatoes, fish stock and milk, bring to a simmer and cook for 15 minutes until the potatoes are tender.
- 3
Stir in the prawns and simmer for 3-4 minutes until pink and cooked through.
- 4
Season with black pepper, stir through the dill and serve in deep bowls.
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