Prawn chowder with mashed potato

• can sweetcorn↗400g g

  drained

• floury potato↗500g g

  cubed

• milk↗2 tbsp tbsp
• sunflower oil↗1 tbsp tbsp
• bunch spring onions↗1

  finely chopped

• tomato purée↗1 tbsp tbsp
• paprika↗1 tsp tsp
• vegetable stock↗600ml ml
• small peeled prawn200g g

  defrosted if frozen

• rashers streaky bacon↗4

Step-by-step instructions

1. 1

   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.

2. 2

   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.