This simple comfort food dish is a perfect indulgence for the cold season
CREAM CORN INGREDIENTS
- 1 cup frozen corn
- ¼ cup olive oil
- ½ yellow onion, minced
- 2 cloves of garlic, minced
- 1 spring of thyme
- 1 diced jalapeño
- 1 tbsp of maple syrup
- 2 cups cream
- ½ cup white wine
- 1 tsp of butter
- Salt and pepper
INSTRUCTIONS
- In a pot, add the cream by half to reduce on slow heat. It should get to a texture close to syrup.
- In another pan, sweat the minced onion and garlic with olive oil while periodically whisking your reducing cream.
- Add the spring of thyme and maple syrup then your frozen corn. Reduce the heat.
- When your cream has reduced and thickened, remove from heat and whisk in butter.
- When the corn has softened, add the wine and reduce then add the cream.
- Simmer for 15 minutes.
- In a food processor, mix half of the soup then put it back in your pan.
- Dice your jalapeño. If you like it spicy, keep the seeds, otherwise take the seeds out. Add to soup.
- Check your seasoning and set aside until the prawns are ready.
PRAWN INGREDIENTS
- 6 13/15-size prawns (13-15 shrimp per pound or package)
- 1 tbsp olive oil
- 1 tsp chopped garlic
- 2 tsp white wine
- 1 tsp of butter
INSTRUCTIONS
- Put the pan on a medium heat. After a few minutes, add your olive oil
- Make sure your prawns are dry and put them in the pan slowly to avoid the oil to splash.
-
Cook prawns until opaque and pink/red in colour then add your chopped garlic.
- Turn off the heat, drop a little bit of white wine, reduce it and add the butter.
PLATING
Divide your soup in two bowls. Place the prawns evenly and finish with chopped spring onion and a bit of olive oil.