Best Creamy Prawn Chowder With Leeks, Corn and Bacon
Sweet, savory and creamy, this prawn chowder ticks all the boxes and it's super easy to make!
Servings: 8 servings
Calories: 415kcal
Ingredients
- 1 tablespoon olive oil
- ¼ lb bacon, sliced into ½-inch pieces
- 2 cups sliced leeks
- 2 cloves garlic, minced
- ¼ teaspoon cayenne pepper
- 3 cups diced potatoes
- 6 c seafood stock (or chicken stock)
- 2 cups corn kernels
- 1 cup diced red pepper
- 2 cups whipping cream
- 1 lb shelled prawns
- 1 teaspoon sea salt
- 1 tsp ground black pepper
- ¾ cup thinly sliced green onions, divided
Instructions
- Place a Dutch oven or other large, heavy bottomed pot over medium-low heat. Add the olive oil and then the bacon. Fry, stirring occasionally until the bacon is crisp, about 10 minutes, then remove it with a spatula and set aside.
- Add the leeks, garlic and cayenne pepper to the same pot and fry, stirring frequently until the leeks are translucent, about 5 minutes. Add the potatoes and the broth, stir together and increase the heat to medium. Simmer without the lid until the potatoes are fork tender, about 15- 20 minutes.
- Add the corn and red pepper, stir and cook until the corn is hot, about 5 minutes. Then stir in the cooked bacon.
- Reduce the heat to low, then stir in the prawns and let them cook just until opaque, about 2 minutes. Pour in the cream, salt, pepper and ½ cup of the green onions. Stir and season with additional salt and pepper to taste.
- Serve while hot, garnishing the top of each soup with the remaining sliced green onions.
Notes
Don't cook the chowder for too long after adding the prawns or they can become overcooked and tough.
Nutrition
Calories: 415kcal | Carbohydrates: 28g | Protein: 19g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 1589mg | Potassium: 777mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2079IU | Vitamin C: 45mg | Calcium: 159mg | Iron: 2mg