Nothing adds smoky, salty flavour quite like bacon. Although a long-time companion of eggs and toast at the breakfast table, it can be a magic ingredient in so many meals.
- Use a sharp knife to cut the kernels from corn cobs. Melt the butter in a large saucepan over medium heat. Add the corn, onion, potato, bacon and celery and cook, stirring, for 5 minutes or until onion softens. Add the flour and cook for 1-2 minutes or until heated through.
- Add the chicken stock and cook, stirring, for 5 minutes or until mixture comes to the boil. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until soup thickens slightly and potato is tender. Remove from heat.
- Add the cream and stir to combine. Taste and season with salt and pepper.
- Ladle soup evenly among serving bowls. Top with freshly ground black pepper and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set