With winter just around the corner, it’s time to share another soup recipe. Corn and Bacon Soup is a family favourite because it’s delicious and full of flavour. I usually serve this with a beautiful crusty Onion and Parmesan Cob from Woolworths … absolutely yummy and fills hungry tummies!
- 2 x 425g cans creamed corn
- 4 cups (1 litre) chicken stock
- 1 tablespoon butter
- 1 green capsicum, seeded and roughly chopped
- 3 bacon rashers, remove rind and roughly chop
- 2 sticks celery, chopped
- 4 shallots, roughly chopped
- 1 rasher bacon, extra
- 1 shallot, extra
- Combine creamed corn and chicken stock in a large pot and heat gently.
- Melt butter in a separate pan and cook capsicum, celery and bacon until cooked, stirring frequently. Add shallots and cook for a further minute.
- Puree capsicum, celery, bacon and shallots in a blender.
- Add puree to soup, stir and heat through.
- Chop extra bacon rasher and cook in a pan until crispy.
- Serve soup into individual bowls and garnish with extra shallots and crispy bacon.
Clever Tricks, Tips and Hints:
For convenience, I use the Continental ready-made chicken stock as it’s quick and easy and the flavour is quite good.
If you need to stretch the soup a bit further you can add ¾ cup of milk or, if you would prefer a creamier texture, ¾ cup of cream works well also.
So tell me, what is your favourite soup recipe?
Great recipe! I make a version of sweet corn soup too but it’s a lot more simple with just canned creamed corn and stock. Didn’t think of using bacon as a base to add some flavour… will definitely do that next time. I also like to beat up an egg and drizzle it in too
This is such a yummy soup and really quite easy to make. I also drizzle egg into my Chicken and Sweet Corn Soup … here’s the link to that recipe: http://www.mrsorganised.com.au/2014/03/06/chicken-and-sweet-corn-soup/