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Potato bacon corn soup with prawns / shrimp - a thick hearty creamy chowder without cream

Potato Bacon Corn Soup with Prawns (Shrimp)

A hearty, creamy soup of bacon and corn, flavoured with smoky paprika and thickened with potatoes, milk and a touch of butter.
Course Soup, Main, Main Course
Cuisine Modern Australian, Australian
Keyword potato bacon corn soup
Total Time 1 hour
Servings 4
Calories 390kcal
Author Lee-Ann Grace | Chef Not Required


  • 16 - 24 fresh prawns (depending on size) shelled, cleaned & deveined
  • 4 rashers streaky bacon roughly chopped
  • 1 small onion chopped
  • 3 tsp olive oil divided
  • 1 tbsp butter
  • 4 cloves garlic crushed
  • 1 tbsp tomato paste
  • 3/4 cup dry white wine
  • 2 cups chicken stock
  • 2 1/2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 2 tsp fresh thyme leaves
  • 1 tsp dried oregano
  • 200 g peeled & chopped coliban potato 1 1/4 cm or 1/2 inch dice
  • 1 cup milk I use full cream
  • 1 1/2 cups frozen corn kernels
  • crusty bread to serve optional


  • In a large heavy based pot/dutch oven heat 1 tsp of olive oil and fry bacon for 4-5 mins until the fat starts to render and the bacon starts to crisp, then remove bacon from pot and set aside (leave fat in pot)
  • Add butter to the same pot along with the onion and fry over medium low heat for 3-4 mins or until onion starts to soften, then add tomato paste & garlic and fry for a further minute
  • Add wine, scraping the base of the pot to release the spots of flavour then bring to a simmer. Simmer uncovered for 2-3 mins or until reduced by about half
  • Add stock, milk, chopped potato, fresh thyme, oregano, smoked paprika and sweet paprika then bring to a simmer.
  • Simmer partially covered with a lid (or a baking tray, fry pan etc) over medium low heat for 20 mins or until potato is tender and cooked through when tested
  • Meanwhile, heat remaining 2 tsp of olive oil in a non stick pan, and fry prawns/shrimp for 1-2 mins on each side or until just cooked through then immediately remove from heat and set aside
  • When potato is cooked, remove soup from heat, and using a potato masher break up the potatoes into smaller pieces (right in the soup) then using an immersion/stick/handheld blender, blend soup until smooth and creamy (see notes)
  • Put pot (with soup still inside but now blended) back on the stove over medium heat and bring to a slight simmer. When the mixture starts to bubble add frozen corn & reserved bacon, continuing to heat until corn is cooked - usually only 2-3 minutes
  • Add prawns to soup to reheat, then ladle into bowls and serve immediately with crusty bread


The reason I am suggesting to slightly "mash" the potato in the soup before blending it is so that it doesn't splatter as much because the pieces are a bit smaller.
You really want to serve this soup straight away as it thickens as it cools.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*