This divine, luxurious soup is a doddle to make, but you do need to make sure you have good quality ingredients, especially the anchos. The flavour is a perfect balance between the smoky, mildly fiery anchos, the sweet corn and the seafood tang of the prawns, with a silky smooth texture, and corn chips and avocado are the perfect accompaniment

½ litre Chicken Stock (or nage)

1 litre nage

400g whole prawns, peeled, head and shells reserved

6 ancho chillies, deseeded

2 large tomatoes

2 medium onions, finely chopped

300g corn kernels

1 tspn dried epazote

3 tbspns olive oil

To serve:-

3 avocados, in 1cm dice

1 dstspn parsley or dill, roughly chopped

A handful of corn chips per person

• Bring the stocks to a boil in a saucepan and add the prawn heads and shells, lower the heat and simmer for 20 minutes. Strain into a bowl and set aside, discarding the heads and shells

• Meanwhile, gently warm the anchos in a dry frying pan till they start to release a lovely smell. Put them in a bowl and cover with boiling water. Soak for 15 minutes, then blitz to a puree in a blender, with the water. Put in a bowl and set aside

• Blitz the tomatoes, and set aside

• Blitz the prawn flesh in a ladle of the stock, and whisk it back into the bowl of stock

• Heat the olive oil in a wok or large saucepan and add the onions. Cook over a medium heat for 10 minutes till translucent, then add the corn and cook for another 5 minutes. Add the blitzed tomatoes and cook for a few minutes until the tomatoes start to darken, then add the chilli puree until the mixture starts to thicken. Add the prawny stock and epazote and simmer on a low heat for 40 minutes, then blitz till it’s ultra smooth. Check the seasoning. Serve hot, garnished with the avocado pieces and chopped parsley or dill, and the corn chips on the side