Tip the corn into a food processor and
blend to a purée. Boil the potatoes in
salted water until tender. Drain, mash
with the milk and season to taste.
Meanwhile, heat the oil in a large pan,
add most of the spring onions and fry
for 2 mins until softened. Add the corn,
tomato purée, paprika and stock. Bring
to the boil, simmer for 5 mins, then stir
in the prawns.
Grill the bacon until crisp. Divide the
soup between 4 bowls and spoon
the mash into the centre of each. Break
up the bacon and scatter over the top
with the remaining spring onions.