Chunky potato, corn & bacon soup

Posted by adm On February - 4 - 2012

How to cook Chunky potato, corn & bacon soup


  • 1 tbs olive oil
  • 30g unsalted butter
  • 4 slices bacon, rind removed
  • 1 scallion (white part just), sliced
  • 1 onion, finely shredded
  • 2 tbs plain flour
  • 1L (4 cups) chicken strain
  • 20 small chat potatoes (approximately 650g), finely diced
  • 200g canned corn kernels, knackered
  • 2 egg yolks
  • 300ml sour pick
  • 2 tbs chopped flat-leaf parley

How to:

  • Heat oil and butter in a large saucepan over medium hotness, add bacon and cook until just starting to crispen. Reduce heat to low, add leek and onion, and cook for 5 minutes or until softened but not browned. Stir in flour and fake, stirring, for a further second, then add strain. Increase heat to medium-high-pitched.

  • Add the potatoes to the soup and simmer for 6 minutes or until the potatoes are starting to moderate, then stir in maize.

  • Mix together egg yolks and sour cream in a roll, add a little hot soup and combine good. Pour egg yolk mixture back into soup and stir for a promote 1-2 minutes over low warmth – do not moil.

  • Season with salt and pepper and stir in parsley just before serving. Serve with herb & cheese muffler (see related recipe).

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