Ideal in late summer when fresh corn cobs are sweet, tender and plentiful, this creamy soup is always a family favourite.
Be the first to make this!
1 tbsp vegetable oil
3 rindless, smoked streaky bacon rashers, chopped
1 large onion, chopped
450g waxy potatoes, peeled and quartered
625ml chicken stock
6 large corn cobs, shucked
625ml semi-skimmed milk
1/4 tsp hot pepper sauce, or to taste
pinch of salt
chopped fresh parsley to garnish
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Heat the oil in a large saucepan and fry the bacon over a medium heat until crisp. Remove with a spatula, allow to cool, then chop roughly.
Add the onion to the remaining bacon fat in the pan and cook gently for 5 minutes until softened. Stir in the potatoes and stock and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are just tender.
Meanwhile, stand the cobs upright and cut off the kernels with a serrated knife – you'll need about 700g of kernels. (To make a corn garnish, cut a few slices off the cobs and cook them in a pan of boiling water for 8–10 minutes until tender.)
Tip about half of the cooked potatoes with some of the stock into a blender or food processor and process briefly to a purée. Stir back into the pan, add the milk, sweetcorn, hot pepper sauce and seasoning to taste.
Simmer for 5–10 minutes. Serve scattered with the crispy bacon pieces, corn and chopped parsley.
You could substitute frozen sweetcorn for fresh, or use the canned variety, drained.