06 February, 2016

Creamy corn and bacon soup recipe

I posted a photo of this on Facebook the other day and Jocelyn asked for the recipe, so here it is. It can be made in a slow cooker or on the stove top, I've done both.

1 small onion, finely diced
The bottom pot held curry pumpkin soup (dairy free)
which is also a delicious recipe.
bacon (3 rashers or more if you want), finely diced without rind
1 cup corn kernels (fresh, frozen or tinned)
400g canned creamed corn (or just pop corn kernels in food processor)
1 stock cube
2 teaspoons sweet chilli sauce
1¼ cups of water
You can add beans like kidney, garbanzo/chick pea if you wish.

Cheese sauce
2 cups milk, plus 2 tablespoons extra
2 tablespoons cornflour
90g grated cheese

Put all the ingredients except those for the cheese sauce in the slow cooker. Cook for about 2 hours on high or 4 hours on low.

If you're making it on your stove top, allow to simmer for 15 minutes or longer before adding the cheese sauce.

Slow cooker: about and hour before the end of the cooking time, make cheese sauce and add it to the soup.

Cheese sauce method
Mix the cornflour with two tablespoons of milk to a paste. Place the rest of the milk in a small saucepan and bring to a boil. Thicken with the cornflour paste, then mix in the grated cheese.

This makes enough for only one bowl of soup for the five of us (several of whom have been appetites). I double for seconds and leftovers.

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