Corn and Bacon Soup …
Ingredients …
  • 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
Method …
  1. Combine creamed corn and chicken stock in a large pot and heat gently.
  2. Melt butter in a separate pan and cook capsicum, celery and bacon until cooked, stirring frequently. Add shallots and cook for a further minute.
  3. Puree capsicum, celery, bacon and shallots in a blender.
  4. Add puree to soup, stir and heat through.
  5. Chop extra bacon rasher and cook in a pan until crispy.
  6. Serve soup into individual bowls and garnish with extra shallots and crispy bacon.
Recipe by Mrs Organised at