Sopa De Camerones (Prawn, Corn & Potato Soup)

• 500 g raw prawns
• 1 ounce butter
• 4 ounces onions, finely chopped
• 1 teaspoon garlic, finely chopped
• 3 large firm ripe tomatoes (drained) or 2 (8 ounce) cans chopped tomatoes (drained)
• 38 pint fish stock or 38 pint water
• 2 whole cloves
• 1 small bay leaf
• 1 12 teaspoons salt
• 14 teaspoon fresh ground black pepper
• 6 new potatoes, cut & cubed
• 34 pint milk
• 38 pint double cream
• 2 ears corn, cut into 1/3rds

1. Shell & devein prawns.
2. Cut each in 1/2 - set aside.
3. Melt butter over moderate heat in large saucepan.
4. When foam subsides add onion and garlic; saute for 5 minutes.
5. Stir in tomatoes, stock, cloves, bay leaf, salt and pepper.
6. Bring to boil over high heat then reduce to low, cover and simmer for 15 minutes.
7. Pour entire content into a large sieve over another large bowl.
8. Puree the mixture, discard bay leaf and clove.
9. Return puree to saucepan.
10. Add potatoes and bring to boil over high heat.
11. Reduce heat to low cover tightly and simmer until potatoes are cooked.
12. Stir in milk, cream, and corn.
13. Cook covered for 5 minutes.
14. Add prawns and cook covered for further 4 -5 minutess, until they're pink and firm.
15. Taste for seasoning.
16. Serve immediately.

butter, onions, garlic, firm ripe tomatoes, fish, cloves, bay leaf, salt, ground black pepper, potatoes, milk, cream, corn

Taken from www.food.com/recipe/sopa-de-camerones-prawn-corn-potato-soup-226552 (may not work)