Defrost the prawns then chop into 1cm pieces. Set aside.
Melt the butter in a large saucepan or stock pot and add the onion. Cook gently for 2-3 minutes until softened.
Add the leeks to the pot and cook, stirring regularly, for 5 minutes or until softened.
Add the garlic, tumeric and thyme leaves to the pot and stir for 1 minute, then add the stock, potato and milk.
Drain and rinse the corn kernels and add these to the pot as well.
Bring the soup to the boil, then reduce the heat and simmer gently for 30 minutes until the potato is cooked.
Remove 2 cups of the soup from the pot and set aside. Using a heat-proof stick blender, puree the remaining soup until very smooth. Return the unblended soup to the pot.
Stir in the prawns, cream and cayenne pepper and heat gently for 3-4 minutes until the prawns are pink and cooked.
Stir through the flat leaf parsley and serve.
Notes
If you dont have a stick blender you can puree the soup using a blender. Set aside 2 cups of soup then carefully pour the rest into the blender and blend until smooth, then return to the pot. Be very careful if you puree it this way as the soup will be extremely hot.
Recipe by The Fare Sage at https://www.thefaresage.com/corn-chowder-prawns/