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Creamy corn and bacon soup

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After a warming and simple dinner option? Make this Creamy corn and bacon soup recipe. Topped with chilli and thyme for added flavour, it’s a family winner.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
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) chicken or vegetable stock
  • ½ cup (125ml) thickened cream
  • Finely chopped red chilli, to serve
  • Thyme sprigs, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat 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.
  2. Step 2

    Use 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.
  3. Step 3

    Carefully use a stick blender to blend until smooth. Stir in cream. Season.
  4. Step 4

    Ladle soup among serving bowls. Top with chilli and thyme sprigs.

Creamy corn and bacon soup

Creamy corn and bacon soup
  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
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) chicken or vegetable stock
  • ½ cup (125ml) thickened cream
  • Finely chopped red chilli, to serve
  • Thyme sprigs, to serve
    Description

    After a warming and simple dinner option? Make this Creamy corn and bacon soup recipe. Topped with chilli and thyme for added flavour, it’s a family winner.

    Method
    1. Step 1

      Heat 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.
    2. Step 2

      Use 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.
    3. Step 3

      Carefully use a stick blender to blend until smooth. Stir in cream. Season.
    4. Step 4

      Ladle soup among serving bowls. Top with chilli and thyme sprigs.