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Beat the weeknight blues with this soulful seafood soup. Fresh and canned corn give this creamy prawn soup crunch, texture and sweetness.


  • 20g butter
  • 3 spring onions (shallots), trimmed, thinly sliced
  • 2 Cream Delight potatoes, peeled, cut into 1cm cubes
  • 625ml (2 1/2 cups) Campbell’s Real Stock Chicken
  • 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


  1. Step 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. Step 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.