Corn and Prawn Soup (Sopa De Milho Com Camarão)

Brazil has splendid and abundant prawns ranging from tiny shrimps to large prawns. Corn is a staple crop. The two are used together in this recipe to make a richly-flavored soup. From A Little Brazilian Cookbook by Elizabeth Lambert Ortiz.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  tablespoons butter
• 1  medium onion, finely chopped
• 1  cup  cream-style sweet corn
• 1 1⁄4 cups  chicken stock
•  salt
•  fresh ground pepper
• 2  cups  cooked frozen  prawns, defrosted and coarsely chopped

Directions

1. Heat the butter in a small frying pan and saute the onion until it is soft.
2. Combine the onion in a saucepan with the corn, chicken stock, and salt and pepper to taste.
3. Heat through gently, then stir in the prawns and cook just long enough to heat them through, about 1 minute.
4. Do not overcook as they toughen very quickly.