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
¼ cup cream
¼ cup chopped flat-leaf parsley
crispy cooked bacon
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.