14 oz can sweetcorn, drained
2 lb floury potatoes, cubed
2 tbsp milk
1 tbsp sunflower oil
1 bunch spring onions, finely chopped
1 tbsp tomato purée
1 tsp paprika
1 pint vegetable stock
7 oz small peeled prawns, defrosted if frozen
4 rashers streaky bacon
Method
Tip the corn into a food processor and blend to a purée. Boil the potatoes in salted water until tender. Drain, mash with the milk and season to taste. Meanwhile, heat the oil in a large pan, add most of the spring onions and fry for 2 mins until softened. Add the corn, tomato purée, paprika and stock. Bring to the boil, simmer for 5 mins, then stir in the prawns.
Grill the bacon until crisp. Divide the soup between 4 bowls and spoon the mash into the centre of each. Break up the bacon and scatter over the top with the remaining spring onions.