Corn and Shellfish Chowder

You will need: A medium saucepan. A blender or food processor. A small frying pan/skillet.

Reserve 2 heaping tablespoons of the sweet corn.

Melt the butter in the saucepan over medium heat and gently fry the onion for about 5 minutes until softened. Add the sweet corn (all except the 2 heaping tablespoons which you should reserve for later) and milk and bring to a boil. Keep an eye on it and make sure it down’t burn. Once it hits a boil immediately turn down the heat to a simmer and cover with a tight fitting lid. Simmer for 5 minutes.

Remove from heat and, in small batches run the soup through the blender or food processor. Do this in small batches, making sure to leave space in the blender bowl for expansion (so your hot soup mixture doesn’t explode). Blend until smooth(ish). Then return it to the pan along with the prawns, crab meat, cream and paprika. Reheat gently over a low heat.

Place the reserved sweet corn in a small frying pan, and dry fry over a low heat until golden and toasted.

Season the soup with salt and pepper and serve garnished with the toasted sweet corn and chopped spring onion.