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  1. Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, diced celery, and diced carrots. Sauté until the vegetables are tender, about 5-7 minutes.
  2. Add Potatoes and Broth: Add the cubed potatoes and broth to the pot. Bring to a boil, then reduce the heat and let simmer until the potatoes are tender, about 15 minutes.
  3. Blend: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
  4. Add Cream and Corn: Stir in the heavy cream and corn kernels. Cook for another 5 minutes until heated through.
  5. Add Prawns: Add the cooked prawns to the pot and simmer for 2-3 minutes until they are heated through. Season with salt and pepper to taste.
  6. Serve: Garnish with fresh thyme or parsley and serve hot with crusty bread.

Enjoy your warm and comforting creamy prawn chowder!


  • 500g cooked king prawns, peeled and deveined
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 potatoes, peeled and cubed
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup corn kernels (fresh or frozen)
  • Salt and pepper to taste
  • Fresh thyme or parsley for garnish