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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 

  1. In a pot, add the cream by half to reduce on slow heat. It should get to a texture close to syrup.
  2. In another pan, sweat the minced onion and garlic with olive oil while periodically whisking your reducing cream.
  3. Add the spring of thyme and maple syrup then your frozen corn. Reduce the heat.
  4. When your cream has reduced and thickened, remove from heat and whisk in butter.
  5. When the corn has softened, add the wine and reduce then add the cream.
  6. Simmer for 15 minutes.
  7. In a food processor, mix half of the soup then put it back in your pan.
  8. Dice your jalapeño. If you like it spicy, keep the seeds, otherwise take the seeds out. Add to soup.
  9. 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

  1. Put the pan on a medium heat. After a few minutes, add your olive oil
  2. Make sure your prawns are dry and put them in the pan slowly to avoid the oil to splash.
  3. Cook prawns until opaque and pink/red in colour then add your chopped garlic.
  4. 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.