Creamy Prawn Chowder With Cheddar and Chives

Updated at: Wed, 16 Aug 2023 18:49:49 GMT

Step 1

Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice into rounds about 1/2 cm thick. Peel and grate the garlic (or use a garlic press). Finely chop the chives. Tip: Use scissors for the chives. Grate the Cheddar cheese.

Step 2

Boil a half-full kettle. Heat a large saucepan on medium-high heat. Add the butter and melt gently. When hot, add the leek and cook, stirring occasionally until softened, 1-2 mins. Add the garlic, and fry, stirring occasionally, 1 min.

Step 3

Put the vegetable stock paste into a measuring jug and pour in the boiled water (see ingredients for amount). Stir to dissolve. Remove the pan from the heat. Add the cornflour to the saucepan and stir to coat everything. Gently add a small amount of the stock, stirring to combine well with the cornflour, making sure there are no lumps. This is the roux that will thicken your chowder. Continue to add the stock a little bit at a time, stirring continuously to loosen and create your sauce.

Step 4

When you have stirred in all the stock, add the creme fraiche, cavolo nero and half the chives to the saucepan. Stir to combine, and turn up the heat to medium-high, bringing to a simmer. Stir continuously until thick and creamy, 1-2 mins.

Step 5

Add the prawns, and gently simmer, stirring occasionally, until the prawns are fully cooked, 6-7 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when opaque all the way through. If you would like to, season the chowder with salt and pepper.

Step 6

Divide the prawn chowder between your bowls. Top with the cheddar cheese and remaining chives.

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