This thick and chunky bacon and sweetcorn soup has a lovely smoky flavour to it and will satisfy hungry mouths.
- 250g (9oz) unsmoked bacon chops, trimmed of all fat and cut into small pieces
- 1 medium onion, chopped
- 375g (13oz) potato, peeled and cut into small cubes
- 800ml (28 floz) hot chicken stock
- 326g (11 1/2oz) tinned sweetcorn, drained
Heat 1 tbsp of oil in a saucepan and cook the bacon for 4 mins, remove and set aside. Add another tbsp of oil, add the onion and cook until soft. Add the potato and stock.
Cover and simmer for 15 mins.
Remove half the mix and set aside with the bacon. Purée rest of the potato and onion with the stock and half the sweetcorn in a processor. Season with pepper and return to the pan, add the bacon mix and sweetcorn, heat through and serve.