To make this soup, I simply added Prawns and Potato to a basic corn soup. I used frozen shelled Prawns because it is the easiest for me to find. You can use other seafood such as White Fish OR Scallops. This thick soup is absolutely easy to make, and it is gluten free as it is thickened with a can of Cream Corn (pureed Corn) and Corn Starch.

Makes

4 Servings

Ingredients

20g Butter
1 Onion *finely chopped
2 cups Chicken Stock
1 Potato *cut into small pieces
300 to 400g shelled Prawns *thawed if frozen, cut into smaller pieces if large
1 can (400g) Creamed Corn
1 cup Corn Kernels
1 cup Milk *OR Milk & Cream, e.g. 1/2 cup each
Salt & Ground Pepper *OR Ground Chilli
3 tablespoon Corn Starch OR Potato Starch *mixed with 3 tablespoons Water
Finely chopped Parsley, Chives OR Spring Onion

Method
  1. Melt Butter in a pot over medium heat, cook Onion until translucent. Add Chicken Stock and Potato, cover with a lid, bring to the boil, and cook until Potato is soft.
  2. Add Prawns, then add Creamed Corn, Corn Kernels and Milk, bring back to the boil.
  3. When Prawns are cooked, season with Salt & Pepper (OR Chilli), gradually add Corn Starch mixture as you constantly stirring, but you don’t need to add all of it. When the desired thickness is achieved, the soup is done.
  4. Add some finely chopped Parsley, Chives OR Spring Onion, and serve.