Corn soup with prawn & chilli pangrattato

Tasty Corn soup with prawn & chilli pangrattato Recipe

As the temperature drops, there’s nothing quite like a hearty soup to warm the soul.
Corn soup with prawn & chilli pangrattato
Prep Time : 0:15 | Cook Time : 0:35 | Total Time : 0:50 | Serving : 4 person.


  • 50g butter

  • 1 leek, thinly sliced

  • 4 tsp olive oil

  • 250g sebago potatoes, peeled, coarsely chopped

  • 5 (800g) corn cobs, kernels removed

  • 1L Massel chicken style liquid stock

  • 1/2 cup thickened cream, plus extra for serving

  • 5 slices day-old bread, thickly sliced, crusts removed, cut into squares

  • 20 green prawns, peeled, deveined and chopped

  • 1/3 cup fresh coriander leaves

  • Pinch of dried chilli flakes


  • Step 1

    Heat 25g butter and 2 tsp olive oil in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 5 minutes or until softened.

  • Step 2

    Add the kernels from the corn cobs and the potato. Add 1L chicken stock. Simmer, partially covered, for 25 minutes.

  • Step 3

    Use a stick blender to blend until smooth. Add the thickened cream. Season with white pepper and reheat gently.

  • Step 4

    Meanwhile, heat the other 25g butter and 2 tsp olive oil in a frying pan. Add day-old bread to the pan. Cook, stirring, until starting to turn golden.

  • Step 5

    Add the chopped green prawns. Stir until prawn changes colour. Sprinkle bread mixture over soup with fresh coriander leaves and chilli flakes.

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