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Creamy corn and bacon soup
Creamy corn and bacon soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Warm up with luxurious creamy corn and bacon soup.
Ingredients:
  • 20g butter
  • 1 leek, pale section only, coarsely chopped
  • 2 bacon rashers, finely chopped
  • 2 garlic cloves, crushed
  • 4 corn cobs, husks and silks removed
  • 1 brushed potato, peeled, coarsely chopped
  • 1l chicken stock
  • 125ml thickened cream
  • Finely chopped red chilli, to serve
  • Thyme sprigs, to serve
  • Chilli popcorn, to serve (see notes)
Instructions:
  • In a large saucepan over medium-high heat, melt the butter until sizzling. Sauté the leek and bacon for 5 minutes until the leek softens. Stir in the garlic and cook for another minute until fragrant.
  • Cut the corn kernels off the cobs using a large sharp knife. Add the corn kernels, potato, and stock to the leek mixture. Bring to a boil and simmer for 20 minutes, or until the potato is tender, stirring occasionally.
  • Smoothly blend the mixture with a stick blender, then gently stir in the cream and season to taste.
  • Divide soup into bowls and garnish with chili and fresh thyme sprigs.

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