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Creamy corn soup
Creamy corn soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in velvety corn soup garnished with crunchy bacon and fragrant chives.
Ingredients:
  • 6 corn cobs, husks and silks removed
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 leek, pale section only, thickly sliced
  • 2 Red Royale potatoes, peeled, coarsely chopped
  • 1l chicken stock
  • 125ml cream
  • 2 bacon rashers, finely chopped
  • Light cream, extra, to drizzle
  • Finely chopped chives, to serve
Instructions:
  • Carefully slice the kernels off each corn cob, saving the cobs for later.
  • In a large saucepan over medium heat, warm the oil. Sauté onion, celery, leek, and garlic, stirring occasionally, until onion softens, about 5 mins. Add corn kernels, corn cobs, potato, stock, and 2 cups (500ml) water. Bring to a boil, then simmer on medium-low heat, stirring occasionally, until the potato is tender, approximately 30 mins. Allow it to cool slightly before serving.
  • Remove and discard the corn cobs using tongs, then blend the mixture with a stick blender until smooth. Season, add the cream, and stir to combine.
  • Fry the bacon in a skillet over medium-high heat, stirring occasionally, for about 2 minutes until crispy. Drain on paper towels.
  • Ladle the soup into individual bowls, then generously drizzle with extra cream before adding a crunchy topping of bacon and fresh chives.

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