Prawn Chowder

I originally wanted to make a New England clam chowder, but clams were not in season. I had a stash of prawns in my freezer and made some prawn chowder instead.

I merely followed the recipe on Martha Stewart's site, but substituted one pound of pelled and deveined prawn meat. I used the shells and heads to make prawn broth to water down the soup.

My version ended up a bit thicker, perhaps because I used Nestle thick cream. I also grated the potatoes into the broth instead of cutting them into cubes.