1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
0:30 Prep
6 Servings


  • 20g butter
  • 3 spring onions (shallots), trimmed, thinly sliced
  • 2 Cream Delight potatoes, peeled, cut into 1cm cubes
  • 625ml (2 1/2 cups) Massel chicken style liquid stock
  • 3 corn cobs, kernels removed
  • 400g can creamed corn
  • 60ml (1/4 cup) thickened cream
  • 600g green prawn meat, coarsely chopped
  • 1/2 loaf Turkish bread, sliced, grilled



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.

Source: taste.com.au


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