Ideal when fresh corn cobs are sweet, tender and plentiful, this creamy soup is always a family favourite.
2 people made this
1 tablespoon (15ml) vegetable oil
3 bacon rashers (150g), rind removed, chopped
1 large onion, chopped
3 waxy potatoes, peeled and quartered
2½ cups (625ml) chicken stock
6 large corn cobs, husks removed
2½ cups (625ml) low-fat milk
¼ teaspoon hot chilli sauce (such as Tabasco), or to taste
pinch of salt
chopped fresh flat-leaf parsley to garnish
Directions Prep:25min › Cook:35min › Extra time:15min › Ready in:1hr15min
Heat the oil in a large saucepan and fry the bacon over a moderate 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 3½ cups of kernels. (To make a corn garnish, first cut a few rounds off the cobs and cook them in a saucepan of boiling water for 8–10 minutes or 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. (For safety, the blender should not be more than half full.) Return to the pan, stir well, then add the milk, corn, Tabasco and salt to taste.
Simmer for 5–10 minutes. Serve scattered with the crispy bacon pieces, corn and chopped parsley.