Filled with delicious comforting flavours this soup is a classic for a reason.. it's too good.
Serves66
Cook time35 mins35 minutes
Prep time15 mins15 minutes, (+ cooling time)
(+ cooling time)
Ingredients
6 corn cobs, husks and silks removed
2 tsp olive oil
1 brown onion, finely chopped
1 celery stick, finely chopped
1 leek, pale section only, thickly sliced
2 garlic cloves, crushed
2 Red Royale potatoes, peeled, coarsely chopped
4 cups (1L) chicken stock
1/2 cup (125ml) light cream
2 bacon rashers, finely chopped
Light cream, extra, to drizzle
Finely chopped chives, 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
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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute chicken for vegetable stock.
Filled with delicious comforting flavours this soup is a classic for a reason.. it's too good.
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.
