Serves 6
2 X 11 oz (326g) tins sweetcorn 3/4 pint (400ml) chicken stock
1 small onion
11/2 oz (40g) butter
1 level tablespoon flour
1 pint (600ml) milk
salt and freshly milled pepper 4 oz (100g) grated hard cheese
1 X 8 oz (225g) packet frozen peeled prawns, thawed 2-3 tablespoons single cream chopped parsley, to garnish
Drain the sweetcorn and put into a large saucepan along with the stock. Cook gently, covered, for 10 minutes, until sweetcorn is quite soft. Pass mixture through a food mill, or puree in an electric blender or food processor. Reserve for adding to the soup.
Peel and finely chop the onion. Melt the butter in the rinsed and dried saucepan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Stir in the flour and cook gently for 1 minute. Gradually add the milk, stirring all the time, and bring to the boil. Simmer for 2-3 minutes, stirring, to make a smooth sauce. Stir in the reserved corn puree, season with salt and pepper and reheat to simmering. Stir in the cheese, prawns and cream. Ladle the soup into warmed soup bowls and sprinkle with chopped parsley.