Prawn,corn and cauliflower chowder
Summary
Prawn, corn, and cauliflower chowder is a delightful combination of rich, creamy goodness packed with the wholesomeness of prawns, the sweetness of corn, and the earthy flavor of cauliflower. It’s a dish that spells comfort, especially on a chilly evening. Moreover, it’s a nutritious option, making it a favorite for those watching their diet.
Ingredients
- Prawns (shelled and deveined): 1 cup (240ml)
- Corn kernels: 1 cup (240ml)
- Cauliflower florets: 2 cups (475ml)
- Onion (finely chopped): 1 medium-sized
- Garlic cloves (minced): 2
- Vegetable broth: 4 cups (950ml)
- Heavy cream: 1/2 cup (120ml)
- Olive oil: 2 tablespoons (30ml)
- Salt: 1 teaspoon (5ml)
- Pepper: 1/2 teaspoon (2.5ml)
- Fresh parsley (chopped): for garnish
- Paprika: 1/2 teaspoon (2.5ml)
- Butter: 2 tablespoons (30ml)
Time:
Preparation: 15 minutes
Cooking: 30 minutes
Serves: 4
Nutritional Facts (per serving)
- Calories: 320
- Protein: 18g
- Carbohydrates: 26g
- Dietary Fiber: 3g
- Sugars: 6g
- Fat: 16g
- Saturated Fat: 7g
- Sodium: 750mg
Instructions
- Begin by heating the olive oil and butter in a large pot over medium heat.
- Add the chopped onions, allowing them to sauté until they’re translucent and aromatic.
- Incorporate the minced garlic and sauté for another 2 minutes.
- Introduce the cauliflower florets to the pot, ensuring they’re coated in the oil and onion mixture.
- Once the cauliflower starts to soften, toss in the corn kernels.
- After 5 minutes, add the prawns. Season with salt, pepper, and paprika.
- Pour in the vegetable broth and let the mixture come to a simmer.
- When the prawns turn pink and are cooked through, reduce the heat to low.
- Slowly stir in the heavy cream, letting the prawn, corn, and cauliflower chowder thicken slightly.
- Taste and adjust seasonings if necessary.
- Serve hot, garnished with fresh parsley.
Tips
- For an added kick, consider adding a pinch of chili flakes.
- Fresh corn kernels can be replaced with frozen ones if not in season.
- Ensure not to overcook the prawns to keep them juicy and tender.
- If the chowder feels too thick, dilute it with a bit more vegetable broth.
- Use fresh herbs for enhanced flavor.
Serving Suggestions
- Enjoy your prawn, corn, and cauliflower chowder with a slice of crusty bread to soak up the creamy goodness.
- Top the chowder with a sprinkle of grated cheese for a richer taste.
- A side salad with vinaigrette complements the creamy texture of the chowder.
- For those who love a bit of zest, a squeeze of lemon juice before serving can elevate the dish.
FAQ
1. Can I use frozen prawns for this chowder?
Absolutely, just make sure to thaw them before cooking.
2. How long can I store the prawn, corn, and cauliflower chowder in the fridge?
It’s best consumed within 2-3 days when stored in an airtight container.
3. Can this recipe be made vegan?
Yes, substitute the prawns with tofu or mushrooms, and use coconut cream instead of heavy cream.
4. Is it okay to use chicken broth instead of vegetable broth?
Certainly! It’ll add a different depth of flavor to the chowder.
5. Can I freeze the chowder?
It’s possible, but the texture might change slightly upon reheating.
6. What other vegetables can I add to this chowder?
Consider adding carrots, celery, or even spinach for added nutrition.
7. How do I know when the prawns are cooked?
Prawns turn pink and become opaque when cooked.
8. I’m not a fan of cauliflower. Can I skip it?
Sure, you can either skip it or replace it with another vegetable of your choice.
9. What’s the best way to reheat the chowder?
Reheat on the stove over medium heat, stirring occasionally to avoid it from sticking to the pot.
10. Can I add some other spices to this chowder?
Of course! Season to your liking. Some enjoy a touch of cumin or even a bit of curry powder in their chowder.
I hope you enjoy making and indulging in this delectable prawn, corn, and cauliflower chowder! It’s the perfect blend of flavors, ensuring each spoonful is an experience in itself. Stay healthy and bon appétit!
Prawn, corn, and cauliflower chowder
Nutritions
Ingredients
- * Prawns shelled and deveined: 1 cup (240ml)
- * Corn kernels: 1 cup 240ml
- * Cauliflower florets: 2 cups 475ml
- * Onion finely chopped: 1 medium-sized
- * Garlic cloves minced: 2
- * Vegetable broth: 4 cups 950ml
- * Heavy cream: 1/2 cup 120ml
- * Olive oil: 2 tablespoons 30ml
- * Salt: 1 teaspoon 5ml
- * Pepper: 1/2 teaspoon 2.5ml
- * Fresh parsley chopped: for garnish
- * Paprika: 1/2 teaspoon 2.5ml
- * Butter: 2 tablespoons 30ml
Instructions
- Begin by heating the olive oil and butter in a large pot over medium heat.
- Add the chopped onions, allowing them to sauté until they’re translucent and aromatic.
- Incorporate the minced garlic and sauté for another 2 minutes.
- Introduce the cauliflower florets to the pot, ensuring they’re coated in the oil and onion mixture.
- Once the cauliflower starts to soften, toss in the corn kernels.
- After 5 minutes, add the prawns. Season with salt, pepper, and paprika.
- Pour in the vegetable broth and let the mixture come to a simmer.
- When the prawns turn pink and are cooked through, reduce the heat to low.
- Slowly stir in the heavy cream, letting the prawn, corn, and cauliflower chowder thicken slightly.
- Taste and adjust seasonings if necessary.
- Serve hot, garnished with fresh parsley.
Notes
2. Fresh corn kernels can be replaced with frozen ones if not in season.
3. Ensure not to overcook the prawns to keep them juicy and tender.
4. If the chowder feels too thick, dilute it with a bit more vegetable broth.
5. Use fresh herbs for enhanced flavor.
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