Boil the spuds and make mash with a little milk, salt and butter.
Strain the corn and then whizz it in a blender or using a hand blender. Leave a bit of bite in it.
Finely chop the scallions and fry most of it in the oil in a sauspan for a couple of minutes until softened.
Add the tomato purée, paprika, corn and stock.
Bring to the boil and simmer for 5 minutes before adding the prawns.
Separately chop the rashers and fry until crispy.
To serve put the chowder into 4 bowls. Add a lump of mash in the center of the bowl. Sprinkle the crispy rashers and the rest of the chopped scallions on top. Serve with some salty crackers.
Eat.