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