Creamy Corn and Bacon Soup
—·American
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
- 4 cups (1L) chicken stock or vegetable stock
- 1/2 cup (125ml) thickened cream
- Finely chopped red chilli, to serve
- Thyme sprigs, to serve
- Chilli popcorn, to serve (see notes)
Instructions
4 steps
- 1
Heat the butter in a large saucepan over medium-high heat. Cook the leek and bacon, stirring, for 5 mins or until leek softens. Add the garlic and cook, stirring, for 1 min or until fragrant.
- 2
Use a large sharp knife to cut down the length of each corn cob to remove kernels. Add corn kernels, potato and stock to the leek mixture. Bring to the boil. Cook, stirring occasionally, for 20 mins or until potato is tender.
- 3
Carefully use a stick blender to blend until smooth. Stir in cream. Season.
- 4
Ladle soup among serving bowls. Top with chilli and thyme sprigs.
Progress
0 / 4 steps
