Beat the weeknight blues with this soulful seafood soup. Fresh and canned corn give this creamy prawn soup crunch, texture and sweetness.
- Melt butter in a saucepan over medium heat. Add the pale section of spring onion. Cook, stirring, for 1 minute or until soft. Add potato and stir to coat. Add stock. Simmer for 10 minutes or until potato is tender.
- Add corn kernels to the saucepan and simmer for 5 minutes or until tender. Stir in the creamed corn and cream. Cook for 5 minutes or until warmed through. Add prawn and cook for 3 minutes or until cooked through. Season with pepper. Divide among bowls. Top with the green section of spring onion. Serve with bread.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set