1. In a hot pan with a drizzle of olive oil, sauté the leek, half the parsley, and garlic until the leek is soft and fragrant.
2. Melt in the butter, then sprinkle over the flour, stirring well to combine everything.
3. Gradually pour in the milk and stock, adding the bay leaves, and stir continuously to ensure the flour blends smoothly with the liquids.
4. Toss in the potatoes and corn. Let it bubble gently on medium heat for about 15 minutes until the potatoes are fork-tender.
5. Add the prawn meat and the remaining parsley, stirring for a few minutes until the prawns are just cooked through.
6. Serve hot with your choice of crusty bread or garlic bread for dipping.

Now, go ahead and make some culinary magic! And when you’ve got your chowder ready, snap a pic and tag me so I can see your masterpiece! 📸