Shell and devein prawns.

Cut each prawn in half and set aside.

Melt butter over moderate heat in a large saucepan.

Add finely chopped onions and garlic to the saucepan and sauté for 5 minutes.

Stir in the drained tomatoes, fish stock (or water), cloves, bay leaf, salt, and pepper.

Bring the mixture to a boil over high heat.

Reduce heat to low, cover the saucepan, and simmer for 15 minutes.

Pour the entire contents of the saucepan into a large sieve placed over another large bowl.

Puree the mixture using a blender or food processor.

Discard the bay leaf and cloves from the puree.

Return the pureed mixture to the saucepan.

Add cubed potatoes to the saucepan and bring to a boil over high heat.

Reduce heat to low, cover tightly, and simmer until potatoes are cooked through.

Stir in milk, cream, and corn.

Cook covered for 5 minutes to heat through.

Add the halved prawns and cook covered for a further 4-5 minutes, until they turn pink and firm.

Taste and adjust seasoning as needed.

Serve the soup immediately.