Corn chowder with prawns

Instructions

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.