Another rough week and I am so happy it is the weekend. I have exercised every day this week; it is going to be the first week in a while I will have done something every day. That makes me happy.
Today I made orange scented almond butter. That also makes me happy.
Today I also made a light creamy chowder for lunch with prawns, potato and smokey bacon. It was very good. And I think the recipe deserves to be here.
I don’t know where I got the original recipe from. I found it during the week when I managed to save some files from a laptop that was briefly resurected. We have family staying for a little while and the weather is cold so soup is a good thing to have. It was very good. I have changed it a little from the original, I have increased the prawns, decreased the butter and potato and replaced the cream with light evaporated milk. It is still rich and creamy but much lighter than the original. You can make your own stock to go in the soup but I did not have time today. If you do, buy prawns that are still shelled and use the shells with a bit of carrot, celery, bay leaves to make the stock. Then the soup will be spectacular.
Prawn and Spinach Chowder
20 g butter
1 onion, finely sliced
50 g lean smokey bacon, trimmed of all visible fat and finely chopped
1 tsp paprika
2 tbs plain flour
300 mL light evaporated milk
3 cups fish stock
3 potatos, peeled and diced in 2 cm chunks
400g shelled green prawns
100g baby spinach
2 tsp worchestershire sauce
Melt the butter in a large saucepan, add the onion and bacon. Cook over medium heat until the onion is soft. Add the paprika and the flour, stir to distribute evenly and cook for 1 minute. Add the light evaporated milk and stock. Bring to the boil, reduce the heat. Add the potatos and simmer for 30 minutes, covered. Add the prawns and spinach, increase the heat and cook until the prawns are cooked. Stir in the worchestershire sauce.
total: 5486 kJ, 7.2 g fat, 33.9g protein, 112.9 g carb, 9.2 g fibre
per serve: 1372 kJ, 7.2 g fat, 33.9 g protein, 28.2 g carb, 2.3 g fibre