Nutritional analysis (per serve) Energy 1321kJ; Protein 20.1g, Total Fat 13.6g of which Saturated Fat 5.1g; Carbohydrate 25.5g; Fibre 5.0g; Calcium 345mg Servings: 4

Corn Chowder with Garlic Prawns Recipe Ingredients: 1 Small Onion, finely diced 1 Medium Potato, peeled, diced Black Pepper, freshly ground 1 tbsp Olive Oil 30g Butter 3 Garlic Cloves, finely chopped 3 c (750mL) Vitasoy Light Original 1/2cp Fresh Flat-Leaf Parsley leaves 1 Celery Stick, diced 1 tsp Vegetable Stock 2 Corn Cobs (or 1 cup corn niblets, drained, rinsed) 250g Peeled Green Prawns, cut into 2cm pieces

Directions:
Heat butter in a large saucepan until foaming.

Add onion and one-third of the garlic and cook over medium heat for 2 minutes.

Add potato and cook for 2 minutes.

If using fresh corn, use a sharp knife to cut corn kernels from cobs.

Add corn, celery and Vitasoy Light Original to pan.

Bring to boil, then reduce heat and simmer for 10 minutes or until vegetables are just tender.

Add stock cube and pepper.

Heat the oil in a frypan.

Add the remaining garlic and prawns. Cook over medium-high heat for 2 minutes or until the prawns are just cooked.

Remove from heat and stir through parsley.

Spoon the chowder into bowls and serve topped with prawns.