500g cooked king prawns, peeled and deveined
2 Tbsp Butter
1 Onion, finely chopped
2 Cloves Garlic, minced
2 Stalks Celery, diced
2 Carrots, diced
3 Potatoes, peeled and cubed
4 Cups Chicken or Vegetable Stock
1 Cup heavy cream
1 Cup Corn kernels ( Fresh or Frozen )
Salt and pepper to taste
Fresh thyme or parsley for garnish

Method
In a large pot melt the butter over medium heat. Add the chopped onion, minced garlic, diced celery and diced carrots. Saute until the vegetables are tender, about 5-7 mins.
Add the crushed potatoes and stock to the pot. Bring to the boil;, then reduce the heat and let simmer until the potatoes are tender, about 15 mins.
Use a immersion blender to partially blend the soup, leaving some chunks for texture.
Stir in the heavy cream and corn kernels. Cook for another 5 mins until heated through.
Add the cooked prawns to the pot and simmer for 2-3 mins until they are heated through. Season with salt n pepper to taste.
Serve and garnish with fresh thyme or parsley and with crusty bread.