Creamy corn and bacon soup

Keep away the winter chills with this creamy corn and bacon soup.

• 20g butter
• 1 leek, pale section only, coarsely chopped
• 2 bacon rashers, finely chopped
• 2 garlic cloves, crushed
• 4 corn cobs, husks and silks removed
• 1 brushed potato, peeled, coarsely chopped
• 4 cups (1L) chicken stock or vegetable stock
• 1/2 cup (125ml) thickened cream
• Finely chopped red chilli, to serve
• Thyme sprigs, to serve
• Chilli popcorn, to serve (see notes)

Energy 1644kJ	Fat saturated 11.00g
Fat Total 20.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 33.00g	Dietary Fibre 12.00g
Protein 14.00g	Cholesterol mg
Sodium 1349.00mg

All nutrition values are per serve.

1. Step 1

   Heat the butter in a large saucepan over medium-high heat. Cook the leek and bacon, stirring, for 5 mins or until leek softens. Add the garlic and cook, stirring, for 1 min or until fragrant.

2. Step 2

   Use a large sharp knife to cut down the length of each corn cob to remove kernels. Add corn kernels, potato and stock to the leek mixture. Bring to the boil. Cook, stirring occasionally, for 20 mins or until potato is tender.

3. Step 3

   Carefully use a stick blender to blend until smooth. Stir in cream. Season.

4. Step 4

   Ladle soup among serving bowls. Top with chilli and thyme sprigs.

Chilli popcorn: Toss 3 cups freshly popped popcorn with a mixture of 2 teaspoons icing sugar, 1/2 teaspoon chilli powder, 1/2 teaspoon dried chilli flakes and a pinch of sea salt flakes, then process in a food processor until chopped.