- 0:10 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Keep away the winter chills with this 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) Massel chicken style liquid stock or vegetable liquid stock
- 1/2 cup (125ml) thickened cream
- Finely chopped red chilli, to serve
- Thyme sprigs, to serve
- Chilli popcorn, to serve (see notes)
Method
- Step 1Heat 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.
- Step 2Use 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.
- Step 3Carefully use a stick blender to blend until smooth. Stir in cream. Season.
- Step 4Ladle soup among serving bowls. Top with chilli and thyme sprigs.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1644 kj
Energy
20g
Fat Total
11g
Saturated Fat
12g
Fibre
14g
Protein
1349mg
Sodium
10g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
Chilli popcorn: Toss 3 cups freshly popped popcorn with a mixture of 2 teaspoons icing sugar, 1/2 teaspoon chilli powder, 1/2 teaspoon dried chilli flakes and a pinch of sea salt flakes, then process in a food processor until chopped.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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