Creamy Corn & Bacon Soup
Rich and delicious, this creamy corn and bacon soup is the perfect balance of sweet and salty - and just the right amount of comfort for a cool winters day.
40 mins
Easy
4
What you’ll need
INGREDIENTS
- 500g SunPork Fresh Foods Bacon Rashers, diced
- 1 Tbsp. butter
- 1 leek, chopped
- 2 cloves garlic, crushed
- 2 fresh corn cobs
- 1 can corn kernels, drained
- 1 potato, diced
- 1L chicken stock
- ½ cup thickened cream
- 1 Tbsp. fresh parsley, chopped
- 4 slices crusty bread, to serve
How to make it
- Heat the butter in a large saucepan over med-high heat. Cook the leeks and ⅔ of the bacon, stirring, for 5 mins or until leek softens. Add the garlic and cook, stirring, for 1 min or until fragrant and soft.
- Use a large sharp knife to cut down the length of each corn cob to remove kernels. Add canned kernels and half of the fresh corn kernels, potato and stock to the leek mixture. Bring to the boil. Reduce and simmer for 20 mins, stirring occasionally, or until the potato is tender.
- While the soup is simmering, cook the remaining bacon in a fry-pan over med. heat until crispy, place onto a paper towel and set aside.
- In the same pan, use the bacon drippings to cook the remaining fresh corn kernels and set aside.
- Once the soup is ready, carefully use a stick blender to blend until smooth, then stir in cream and season to taste.
- Ladle soup among serving bowls. Top with bacon, corn pieces and fresh parsley.
- Serve with crusty bread and enjoy!
