A delicious oil free recipe Sweet corn and Prawn Chowder

• Sweet corn ( cream style) :     1/2 cup
• Small prawns, shelled and deveined :     16-20
• Potatoes, quartered :     4 medium
• Onion :     quartered1 medium
• Celery, roughly chopped :     2 inch stalk
• Salt to taste :    
• Green capsicum, cut into small pieces :     1 small
• Black peppercorns, :     crushed 8-10
• For stock :    
• Prawn heads and shells :     10-12
• Bay leaf :     1
• lack peppercorns :     5-6
• Celery, roughly chopped :     2 inch stalk
• Onion , quartered :     1 medium
• Carrot, sliced :     1/2 medium

Preparation Method for Sweet corn and Prawn Chowder Recipe :

• To make prawn stock, clean, wash and roast prawn heads in a preheated grill for eight to ten minutes.
• Place them in a thick-bottomed vessel along with shells, bay leaf, peppercorns, celery, onion and carrot.
• Add five cups of water and bring it to a boil.
• Reduce heat, cover and simmer for eight to ten minutes. Strain the prepared stock through a muslin cloth and keep aside.
• Cook together potatoes, onion, celery, half of the sweet corn along with two cups of prawn stock and salt in a thick-bottomed vessel till done.
• Strain and reserve the cooking liquor.
• Cool, process the residue in a blender adding the reserved cooking liquor as required till smooth. Transfer the blended potato mixture back into the vessel.
• Add the remaining stock, capsicum and remaining sweet corn.
• Cover and cook on low heat for two minutes.
• Add prawns and continue to cook for another two minutes.
• Add crushed peppercorns, adjust seasoning and cook for a minute.
• Pour into individual soup bowls and serve hot accompanied with breadsticks.