Ingredients
- 1 tablespoon vegetable oil
- 3 bacon rashers, rind removed, chopped
- 1 large onion, chopped
- 3 waxy potatoes, peeled and quartered
- 2½ cups chicken stock
- 6 large corn cobs, husks removed
- 2½ cups low-fat milk
- ¼ teaspoon hot chilli sauce (such as Tabasco), or to taste
- pinch of salt
- chopped fresh flat-leaf parsley to garnish
Preparation method
- Heat the oil in a large saucepan and fry the bacon over a moderate heat until crisp. Remove with a spatula, allow to cool, then chop roughly.
- Add the onion to the remaining bacon fat in the pan and cook gently for 5 minutes until softened. Stir in the potatoes and stock and bring to the boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are just tender.
- Meanwhile, stand the cobs upright and cut off the kernels with a serrated knife – you'll need about 3½ cups of kernels. (To make a corn garnish, first cut a few rounds off the cobs and cook them in a saucepan of boiling water for 8–10 minutes or until tender.)
- Tip about half of the cooked potatoes with some of the stock into a blender or food processor and process briefly to a purée. (For safety, the blender should not be more than half full.) Return to the pan, stir well, then add the milk, corn, Tabasco and salt to taste.
- Simmer for 5–10 minutes. Serve scattered with the crispy bacon pieces, corn and chopped parsley.
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