Sweet potato and prawn chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Rashers bacon; or equivalent | |
| 4 | Leeks; sliced, white part | |
| ; only | ||
| 1 | Brown onion; diced | |
| 2 | Ribs celery; sliced | |
| 3 | Cloves garlic; minced | |
| 1 | large | Or 2 medium sweet potato |
| 3 | cups | Milk |
| 1 | tablespoon | Paprika |
| ½ | cup | Chives |
| Salt and pepper to taste | ||
| 1 | tablespoon | Olive oil |
| 1 | Onion; minced | |
| ¼ | teaspoon | Chilli flakes |
| 4 | cups | Fish stock |
| 400 | grams | King prawns; peeled deveined, |
| ; shells reserved | ||
| 2 | tablespoons | Tomato paste |
| 2 | Fresh bay leaves | |
Directions
FOR THE STOCK
First, make the stock.
Heat the oil and add the onion and chilli flakes. Saute for 3 minutes until the onion is golden and the chilli has released its pungent aroma. Add the clam juice or fish stock, prawn shells, tomato paste, bay leaves and 1 cup of water and bring to a rapid boil. Simmer for 20 minutes then strain. You should have 4 cups prawn stock. Peel and dice the sweet potato. Dice the bacon and fry until the crisp. Add the prawns and cook just until they are coloured. Remove the bacon and prawns from the pan and add the sliced leeks, onion, celery and garlic and cook until the vegetables begin to soften. Add the sweet potato cubes and stir to coat.
Add the prepared prawn stock and simmer for about 25 minutes. Add the cooked prawn and bacon mixture and stir in the milk and paprika. .Adjust seasonings with salt and pepper. Heat gently, do not allow the soup to boil.
Ladle into individual bowls and serve with a generous sprinkling of fresh chives and serve.
Converted by MC_Buster.
Per serving: 1315 Calories (kcal); 64g Total Fat; (47% calories from fat); 37g Protein; 123g Carbohydrate; 164mg Cholesterol; 1710mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 14 Vegetable; 0 Fruit; 8 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.