Convenient Salmon and prawn Bisque

(SERVES 6)

• 300 g/1 1 oz /1 small can creamed-style sweetcorn (corn)
• 450 ml ¾ pt/2 cups chicken stock, made with 1 stock cube
• 150 ml/ ¼ pt 2/3 cup skimmed milk
• 200 g/7 oz/1 small can pink salmon, drained, skin and bones removed
• 50 g/2 oz/ ½ cup peeled prawns (shrimp)
• 15ml/1 tbsp brandy
• 30 ml/2 tbsp low-fat double (heavy) cream
• Salt and freshly ground black pepper
• 30 ml/2 tbsp chopped parsley

Mix together all the ingredients except half the parsley in a saucepan. Heat gently, stirring occasionally., until piping hot. Ladle into warmed bowls and sprinkle with the remaining parsley.