Creamy corn soup

Method

• Step 1
  Use a sharp knife to cut down the side of each corn cob to remove the kernels. Reserve the corn cobs.
• Step 2
  Heat the oil in a large saucepan over medium heat. Add the onion, celery, leek and garlic. Cook, stirring, for 5 mins or until the onion softens. Add the corn kernels, reserved corn cobs, potato, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 30 mins or until the potato is tender. Set aside to cool slightly.
• Step 3
  Use tongs to remove and discard the corn cobs. Carefully use a stick blender to blend mixture until smooth. Season. Add the cream and stir to combine.
• Step 4
  Meanwhile, cook the bacon, stirring, in a frying pan over medium-high heat for 2 mins or until the bacon is crisp. Transfer to a plate lined with paper towel.
• Step 5
  Divide the soup among serving bowls. Drizzle with extra cream and sprinkle with bacon and chives.