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1½ tablespoons butter
3 spring onions, thinly sliced
2 bay leaves
2 potatoes, cut into ½-inch cubes
3 cups chicken or prawn stock
400g/14 oz can creamed corn
1 cup milk
3 cups shelled shrimp, coarsely chopped
Salt and pepper to taste
Tabasco or chilli sauce, optional

To serve

Crusty bread, sliced
Garlic or herb butter


  1. Melt the butter in a pan; add the white parts of the spring onion and the bay leaf and sauté till soft.
  2. Add the potato and stir to mix. Add the stock and cook on low heat for about 10 minutes till the potato is tender.
  3. Make a paste of the flour and a little milk. Add the creamed corn, remaining milk and the flour paste and cook, stirring for 5 minutes till the mixture thickens.  Adjust with more stock or water if necessary.
  4. Add the shrimp and cook until cooked through. Season with salt, pepper and Tabasco or chilli sauce.  Remove the bay leaf.
  5. Ladle into bowls and garnish with spring onion greens. Serve with crusty bread.

Serves 6

Category :

Preparation Time : _10__ minutes

Cooking Time : 15__ minutes

Spice Index : 2 (On a scale of 1 to 5)

Labour Index : 2 (On a scale of 1 to 5)

Recipe Provider – Rita D’souza