Smoky Sweet Corn, Bacon and Potato Soup
Photography by Aaron McLean.
Sweet corn has to be one of late summer’s finest crops. We all love it slathered in butter hot off the barbecue, but when combined with smoked paprika and bacon it also makes a fantastic meal in a bowl.
Serves: 4–6
INGREDIENTS
4 fresh sweet corn, peeled and silks pulled off
2 tablespoons olive oil
knob of butter
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 teaspoon smoked paprika
4 rashers streaky bacon, roughly chopped
350 grams potatoes, diced 2 cm pieces
1 onion, thinly sliced
1 red capsicum, thinly sliced
4 cups chicken stock
sea salt and freshly ground pepper
To serve
¼ cup cream
¼ cup chopped flat-leaf parsley
crispy cooked bacon
METHOD
Trim the stem end of the corn so it will sit flat on a chopping board. Holding the corn by the point, slice down the sides to remove the kernels.
Heat the oil in a large saucepan with the butter. Add all the ingredients except the stock, season, cover and cook for 15 minutes, stirring occasionally. Add the stock and bring to the boil.
Reduce the heat and simmer until the potatoes are tender. Using a potato masher or fork, gently crush some of the potatoes to lightly thicken the soup.
To serve: Stir the cream and parsley into the hot soup and divide between bowls. Top with the bacon and a grind of black pepper.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.