Chunky potato, corn and bacon soup

A little bacon goes a long way to adding richness and depth to the flavours in this potato and corn soup.

Recipe «Chunky potato, corn and bacon soup» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 30g unsalted butter, 4 slices bacon, rind removed, 1 leek , chopped, 1 onion, finely chopped , 2 tbsp plain flour, 1L chicken stock, 20 small chat potatoes , finely diced , 200g canned corn kernels, drained, 2 egg yolks, 300ml sour cream, 2 tbsp chopped flat-leaf parley.

Ingredients:

• 1 tbsp olive oil 
• 30g unsalted butter 
• 4 slices bacon, rind removed 
• 1 leek , chopped 
• 1 onion, finely chopped 
• 2 tbsp plain flour 
• 1L chicken stock 
• 20 small chat potatoes , finely diced 
• 200g canned corn kernels, drained 
• 2 egg yolks 
• 300ml sour cream 
• 2 tbsp chopped flat-leaf parley 

Instructions

1. Heat oil and butter in a large saucepan over medium heat, add bacon and cook until just starting to crisp. Reduce heat to low, add leek and onion, and cook for 5 minutes or until softened but not browned. Stir in flour and cook, stirring, for a further minute, then add stock. Increase heat to medium-high.
2. Add the potatoes to the soup and simmer for 6 minutes or until the potatoes are starting to soften, then stir in corn.
3. Mix together egg yolks and sour cream in a bowl, add a little hot soup and combine well. Pour egg yolk mixture back into soup and stir for a further 1-2 minutes over low heat - do not boil.
4. Season with salt and pepper and stir in parsley just before serving. Serve with herb & cheese damper (see related recipe).