Cream Style Corn and Bacon Soup

This recipe is very simple and very delicious. Please do not substitute the cream style corn with regular corn. It will not taste the same. Enjoy the week!

Heat the olive oil and cook bacon until crisp. Remove with a slotted spoon and set aside.

In the same pot add the bell pepper, onions, potatoes and chilli flakes and sauté about 10 minutes.

Add the corn and chicken stock

bring to the boil and simmer 15 minutes or till potatoes are soft. Remove from heat and blend until smooth. Add the cream and season with salt. If serving cold chill in the fridge for 2 hours or serve warm or heat until piping hot and serve hot topped with the bacon.

Cream Style Corn and Bacon Soup

Difficulty: easy
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Preparation time: 10 minutes; Cooking time: 30 minutes; Serves: 3

Ingredients

4 slices bacon chopped
2 teaspoons extra virgin olive oil
1 medium onion chopped
1 small green bell pepper diced
2 cups diced potatoes
½-1 teaspoon chilli flakes
398ml (14 fl oz) can cream style corn
2 cups chicken stock (broth) or 2 cups water and bouillon cube
½ cup 35% cream

Instructions

Heat the olive oil and cook bacon until crisp. Remove with a slotted spoon and set aside.
In the same pot add the bell pepper, onions, potatoes and chilli flakes and sauté about 10 minutes.
Add the corn and chicken stock, bring to the boil and simmer 15 minutes or till potatoes are soft. Remove from heat and blend until smooth. Add the cream and season with salt. If serving cold chill in the fridge for 2 hours or serve warm or heat until piping hot and serve hot topped with the bacon.

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