Keep away the winter chills with this creamy corn and bacon soup.
- 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.
- 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.
- Carefully use a stick blender to blend until smooth. Stir in cream. Season.
- Ladle soup among serving bowls. Top with chilli and thyme sprigs.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set