Serving size: Serves 4
Cooking time: Less than 60 minutes
INGREDIENTS
50g butter
2 medium (300g) brown onions, chopped
4 rashers (250g) bacon, chopped
¼ cup (35g) plain flour
1 litre (4 cups) salt-reduced chicken stock
2 cups (500ml) milk
2 large corn cobs
2 medium (400g) potatoes, peeled, chopped finely
salt and freshly ground black pepper
2 tablespoons chopped fresh chives
METHOD
Heat butter in a large pan, add onions and bacon; cook, stirring, until soft and browned lightly.
Add flour to pan, cook, stirring, for about 1 minute or until bubbling.Gradually stir in stock and milk; bring to the boil.
Cut kernels from corn cobs. Add corn and potatoes to pan; simmer, uncovered, for about 15 minutes or until tender. Season to taste with salt and pepper.
Serve soup sprinkled with chives.
Suitable to freeze. Suitable to microwave.
COOK’S NOTE: You can substitute 2 cups frozen corn kernels or a large can ofdrained corn
