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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.