Ingredients

• 1 full cup (approximately 200 gm.) shelled/peeled prawns.

• 1 tbs. butter or olive oil

• 1-2 cloves garlic, crushed or grated

• 1 100 gm. onion, peeled and thinly sliced or chopped

• 1 green/yellow pepper (bell pepper or capsicum), deseeded and finely chopped

• 1 stalk of celery, cleaned and finely chopped (optional)

• 1-2 medium potatoes, peeled and cubed. Dont add too many potatoes.

• 2 fresh corn cobs. You can use a small tin of corn or 1 cup of frozen corn kernels

• 1 1/2 tbs. plain white flour

• 1 1/2 cup fish/vegetable/chicken stock

• Salt to taste

• Freshly ground black pepper to taste

• 1 small carton of single cream or 1 cup full cream milk

Instructions

1. Wash and leave prawns to drain.

2. If using fresh corn, strip kernels off the cob with a sharp knife. Puree half the corn kernels in a blender, with a little milk.

3. Prepare all vegetables as described under ingredients.

4. Heat butter/oil in a large pan, add onions and garlic. Stir fry for 2-3 minutes.

5. Add potatoes, peppers and celery if used. Cook on low heat, until vegetables are translucent. This takes 4-5 minutes.

6. Add flour and stir-fry for a further 1 minute, just like when making a white sauce.

7. Add corn kernels, pureed corn, milk, stock, salt and pepper.

8. Boil and then simmer for 10-15 minutes, until potatoes are cooked.

9. Add the prawns, cook for further 3-4 minutes. Do not over cook prawns or they will get leathery.

10. Adjust seasoning.

11. Add cream and stir. Serve hot with bread.

12. Also see Seafood Chowder and Soup Selection .