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Western Family Ocean Wise Prawn Chowder

Ingredients

  • 1 lb Western Family Ocean Wise Prawns
  • 1/2 cup diced white onion
  • 4 tbsp butter
  • 4 tbsp olive oil
  • 4 garlic cloves, chopped
  • 1 1/2 cups diced fennel bulb
  • 1 cup diced celery
  • 2 cups diced yellow potatoes
  • 1 tbsp kosher or sea salt
  • 1 tsp cracked black pepper
  • 1 cup white wine
  • 2 1/2 cups whole milk
  • 2 1/2 cups 35% cream
  • 3 tbsp flour
  • 2 whole lemons, juice & zest

Directions

  1. In a medium size soup pot over medium high heat.
  2. Sauté the onions in the butter and the olive oil for 1-2 minutes
  3. Add the salt and cracked black pepper
  4. Add the fennel and the celery, cook for 1 minute.
  5. Add the garlic, cook for 30 seconds, stirring with a wooden spoon
  6. Add the flour, cook for 30 seconds, stirring constantly
  7. Add the white, cook for 30 seconds
  8. Add the potatoes
  9. Add the milk and cook to incorporate
  10. Add the cream.
  11. Cover with lid and cook for 20 minutes or until potatoes are just tender.
  12. Once the potatoes are tender, check the seasoning and adjust to your liking with more salt and pepper
  13. Add the shrimp and the lemon juice and zest, cook for 1-2 minutes maximum. You do not want over cooked shrimp.
  14. Serve in your chowder bowls and garnish with fennel fawns, celery heart leaves, a few cracks of black pepper and a drizzle of olive oil.
  15. Serve with you favorite bread and a simple small green salad.
  16. Enjoy.
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Western Family Ocean Wise Prawn Chowder

Ingredients

  • 1 lb Western Family Ocean Wise Prawns
  • 1/2 cup diced white onion
  • 4 tbsp butter
  • 4 tbsp olive oil
  • 4 garlic cloves, chopped
  • 1 1/2 cups diced fennel bulb
  • 1 cup diced celery
  • 2 cups diced yellow potatoes
  • 1 tbsp kosher or sea salt
  • 1 tsp cracked black pepper
  • 1 cup white wine
  • 2 1/2 cups whole milk
  • 2 1/2 cups 35% cream
  • 3 tbsp flour
  • 2 whole lemons, juice & zest

Directions

  1. In a medium size soup pot over medium high heat.
  2. Sauté the onions in the butter and the olive oil for 1-2 minutes
  3. Add the salt and cracked black pepper
  4. Add the fennel and the celery, cook for 1 minute.
  5. Add the garlic, cook for 30 seconds, stirring with a wooden spoon
  6. Add the flour, cook for 30 seconds, stirring constantly
  7. Add the white, cook for 30 seconds
  8. Add the potatoes
  9. Add the milk and cook to incorporate
  10. Add the cream.
  11. Cover with lid and cook for 20 minutes or until potatoes are just tender.
  12. Once the potatoes are tender, check the seasoning and adjust to your liking with more salt and pepper
  13. Add the shrimp and the lemon juice and zest, cook for 1-2 minutes maximum. You do not want over cooked shrimp.
  14. Serve in your chowder bowls and garnish with fennel fawns, celery heart leaves, a few cracks of black pepper and a drizzle of olive oil.
  15. Serve with you favorite bread and a simple small green salad.
  16. Enjoy.