Smokey Bacon and Corn Soup

We can’t wait to try this Smokey Bacon and Corn Soup, prepared in our beautiful cookware. Make the most of these cold nights with hot, steamy meals the whole family will love. We love this recipe thoughtfully prepared by our friends at @thefamilyfoodie_au and showcased in our stunning cookware, tableware and servingware collection. Easy to use, easy to clean, easy to cook, our range of kitchenware will make creating your favourite dishes simple and efficient.

Give it a try and don’t forget to tag us in your socials! @houseandgardenofsa

PREP TIME: 15 MINS

COOK TIME: 25 mins

SERVES: 6

INGREDIENTS

1 tbsp butter

200gm streaky bacon, diced

2 corn cobs

1 leek, white part finely chopped

2 cloves garlic, crushed

¼ tsp smoked paprika

2 medium potatoes, diced

5 cups chicken stock

2 bay leaves

60gm sour cream or cream (I like to use light version)

½ cup grated cheddar

METHOD

Heat butter in a large saucepan and once melted add diced bacon, cook bacon on medium/high heat till very nicely browned and crispy. Remove from the pan with a slotted spoon and place bacon pieces on a tray lined with paper towel and allow to drain.

Cut the corn kernels off the corn cob and set the naked cobs aside.

Keep the fats from the bacon in the pan and use this to cook leeks for 3-4 mins till softened. Add the garlic and smoked paprika and cook for a further 1 minute. Add the potatoes, stock, naked corn cobs, (this will add extra corn flavour) bay leaves and salt and bring to a gentle simmer. Simmer for 15 mins.

Add the corn kernels and cook for a further 10 mins till bright yellow and tender.

Remove the corn cobs and bay leaves, using a stick blender blitz for a few pulses to blend up some but not all the soup.

Add the sour cream or cream and cheddar and stir till melted through. Season with salt and pepper and serve with bacon and spring onions.