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Recipe by olive magazine

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1. Cook the corn, spring onions and potato gently in a knob of butter for 2 minutes. Add the stock and simmer for 8-10 minutes until the potato and corn are tender.
2. Stir in the cream and prawns, season and simmer until the prawns are just heated through. Stir in the chives and serve.

248 kcalories, protein 16.8g, carbohydrate 19.8g, fat 12 g, saturated fat 5.6g, fibre 1.9g, salt 1.35 g

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• suecronje

  29 February 2008

  suecronje rated and commented on this recipe

  

  This was a WOW! we used frozen sweet corn ( a couple of handfuls) and dried chives. Everyone said they thought it was delicious and it will definately be used many times again. I served it as a meal with plenty of hot crusty rolls

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• ilovefood

  25 April 2008

  ilovefood commented on this recipe

  how many does this serve??

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• sally r

  14 December 2008

  sally r commented on this recipe

  Looks good i will let you know

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Ingredients

• 2 cobs sweetcorn , kernels removed
• 4 spring onions , sliced
• 1 large potato , peeled and diced
• butter
• 750ml light chicken stock , fresh, cube or concentrate
• 4 tbsp double cream
• 150g North Atlantic peeled prawns
• a small bunch chive , chopped

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Difficulty and servings

Ready in 30 minutes

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 2 cobs sweetcorn , kernels removed
• 4 spring onions , sliced
• 1 large potato , peeled and diced
• butter
• 750ml light chicken stock , fresh, cube or concentrate
• 4 tbsp double cream
• 150g North Atlantic peeled prawns
• a small bunch chive , chopped

248 kcalories, protein 16.8g, carbohydrate 19.8g, fat 12 g, saturated fat 5.6g, fibre 1.9g, salt 1.35 g

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