- 600 g prawns, shelled and cubed
- 1 cup canned/frozen sweetcorn kernels
- 400 ml chicken stock
- 300 ml milk
- 100 ml cream
- 2 potatoes, peeled and diced
- 1 onion, diced
- 1 red pepper, diced
- 4 cloves of garlic, chopped/grated
- 2 tbsp butter
- 2 tbsp plain flour
- Fresh parsley, chopped
- 1/4 tsp mixed herbs
- Salt and black pepper to season
- Heat butter in a large saucepan, add onion and saute for 2 minutes
- Add red pepper and saute for another minute or two.
- Mix in garlic.
- Add flour and cook over low heat for 1 minute.
- Gradually add the stock, stirring continuously.
- Bring to a boil and add potato.
- Once the potato is cooked, add prawns and cook for 2 minutes.
- Pour in milk and season with salt, black pepper and mixed herbs.
- Add sweetcorn, cream and simmer for a few minutes.
- Garnish with parsley.
