Corn & Prawn Chowder Recipe

In a large pot, melt the butter over medium heat. Add the onion, garlic, and red bell pepper. Cook until the vegetables are soft and fragrant.

Add the corn kernels and potatoes, and cook for another 5 minutes.

Pour in the chicken or vegetable broth, and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are tender.

Using an immersion blender or a regular blender, puree half of the soup until smooth. Return the pureed mixture to the pot.

Stir in the milk and heavy cream. Season with salt and pepper to taste.

Add the prawns and cook for 5-7 minutes until they turn pink and cooked through.

Serve hot, garnished with fresh chopped parsley.