Creamy Prawn and Sweetcorn Soup

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    Creamy Prawn and Sweetcorn Soup

    Creamy Prawn and Sweetcorn Soup

    (65)
    35min


    61 people made this

    About this recipe: A quick and hearty soup. Prawns are simmered with sauteed onions, condensed soup, sweetcorn and herbs. Serve with fresh crusty bread for a substantial lunch or dinner.

    Ingredients
    Serves: 8 

    • 450g medium prawns, peeled and deveined
    • 1 onion, chopped
    • 50g margarine
    • 1 (295g) tin cream of chicken condensed soup
    • 1 (295g) tin cream of celery condensed soup
    • 450g frozen sweetcorn
    • 415ml chicken stock
    • 250ml skimmed milk
    • 1 pinch dried rosemary
    • 1 pinch dried thyme
    • 1 pinch ground nutmeg
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a large pot over medium high heat, saute the prawns and the onions in the margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, sweetcorn, stock, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes.
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    Reviews & ratings
    Average global rating:
    (65)

    Reviews in English (65)

    by
    59

    The soup was good, but needed more of a seafood taste. The next time, I think I'll replace the cream of chicken soup with Campbell's Shrimp Bisque. Also, for more of a Maryland flavor, I added a lot of Old Bay, instead of the listed herbs. Also, don't cook the shrimp with the onion... it makes them very tough. Put the shrimp in at the very end... they only need to cook until they turn pink. Otherwise, very easy recipe.  -  27 Feb 2002  (Review from Allrecipes US | Canada)

    by
    33

    I agree with previous postings that this is a good basic recipe and it can be enhanced easily. I only had a half pound shrimp, so I chopped up some cooked chicken breast and through that in as a substitute. I used butter instead of margarine. I used fresh corn (cut it off the cob) and low sodium chicken broth. I also tossed in 2 russet potatoes (peeled, and cut into small bites) to make it more like a chowder, adding a little extra milk to thin it out. For spices I used my own combination of Tony Sachers Cajun spice, Emeril's essence, Cayenne, and pleny of fresh ground pepper! I thought I would prefer these spices to the more mellow rosemary and thyme and it turned out fabulous!  -  12 Apr 2005  (Review from Allrecipes US | Canada)

    by
    20

    This soup is quick & easy to make, however, the butter could be cut in half. During the cooking of the onion in butter, 2 Tablespoons of flour could be worked into a roux to make the soup a bit thicker. I used the lo-fat celery soup and crm of shrimp soup in place of the chicken. Shrimp soup should be shrimp!! I did feel it needed extra seasonings which I added. All in all I will probably make it again with some slight changes. I had to omit the corn for my husband's diet, but he ate 2 bowls.  -  02 Nov 2002  (Review from Allrecipes US | Canada)

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