Prawn Chowder

1. Cook pancetta until crisp. Remove, reserve for garnish. In pancetta fat, cook prawns and remove. Sauté frozen Edgell Onion.

2. Add potato and stock and bring to a boil. Add frozen Edgell Carrot. Stir in milk, frozen Edgell Corn and return to the boil.

3. Combine flour and cold water and whisk into soup. Stir until thickened. Add prawns, remove from heat and stir in cheese until melted. Sprinkle with pancetta before serving.