Soup for the season!
Wendy Hays
Although the days are getting longer and the spring bulbs are starting to flower, it is probably a little early to put away your soup-making pot.
When a friend asked me for this month’s recipe for Potato, corn and bacon soup, I had to admit that it is a dish that I make by intuition.
Consequently, I now have a freezer full of it, as I had to make at least three batches to record and tweak the recipe to get it ‘just right’.
To make a full meal with some garlic bread, I sometimes add chopped chicken breast or thigh just before the end of the cooking time.
You can use whole milk to enrich the soup but it may curdle when brought to the boil and on thawing. It will be just as tasty but the appearance will be spoilt somewhat.
Enjoy the last of winter comfort fare before we start eating salads and enjoying barbecues again.
Potato, corn and bacon soup
Ingredients
2 tbs oil
1 onion, finely chopped
2 sticks of celery, chopped
1/2 red capsicum, seeded and chopped
1/4–1/2 tsp minced chilli or a little chilli powder (optional)
3 cloves of garlic, crushed
2 rashers of bacon, remove rind and chop
2 potatoes, peeled and diced
2 cups sweetcorn, frozen, fresh or canned
2 or 3 chicken stock cubes
1 litre of chicken stock
pepper to taste
1 cup water
2 cups skim or light milk
4 tbs plain flour
chopped parsley to serve
Method
Heat oil in a large saucepan over medium heat.
Sweat the onion, bacon, garlic and minced chilli over medium heat until softened.
Add all the other prepared vegetables and cook for about 10 minutes, stirring frequently.
Add the chicken stock, pepper, stock cubes and water.
Simmer gently for about an hour or until vegetables are tender.
Blend the flour with the milk until smooth and add to the soup. Return to boil stirring occasionally until thickened.
Taste and adjust seasoning. Thin with a little water if necessary.
Sprinkle with some chopped parsley to serve.
