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Photo of Corn chowder with prawns by WW

Corn chowder with prawns

Total Time
40 min
10 min
30 min
This creamy chowder will leave you feeling warm on the inside. Perfect for the colder months.


Rice bran oil

2 tsp

Brown onion

1 small, finely chopped

Plain flour

1 tbs

Sebago potato

300 g, (350g peeled), cut into 1cm pieces

Chicken stock

4 cup(s), (1L)

Canned creamed corn

420 g

Frozen corn

110 g, (2/3 cup)

Raw peeled prawns

400 g

Fresh chives

1 tbs, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Gradually add stock, stirring constantly to prevent lumps. Add potatoes, creamed corn and corn kernels and bring to the boil. Reduce heat and simmer for 20 minutes or until potatoes are tender.
  2. Meanwhile, lightly spray the prawns with oil. Heat a medium non-stick frying pan over high heat. Cook prawns, stirring, for 1–2 minutes or until the prawns change colour and are just cooked through.
  3. Ladle soup into warmed bowls. Serve topped with prawns and sprinkled with chives.