Spicy Sweetcorn Soup
Soup can often seem like a bit of a boring meal but when done right it can be absolutely dreamy. This particular recipe has the sweetness of corn, the saltiness of crispy bacon and the gentle kick from chilli all brought together with a creamy, comforting texture that warms you from the inside out.
I like to make a big batch and then keep what doesn't go in the first sitting in the freezer for a rainy day. In fact, this soup is so good I like to use it as a starter for dinner parties and it would be a great start to Christmas Dinner if you're still looking for ideas. Jazz up the presentation with a drizzle of fresh cream and some toasted corn kernels sprinkled on top.
Spicy Sweetcorn Soup
Serves 8
2 onions
4 garlic cloves
4 tbsp olive oil
½-1 tsp chilli flakes (depending on taste)
400g new potatoes
800g sweetcorn kernels
4 fresh bay leaves
1 litre fresh chicken stock
300ml milk (I used almond milk)
75g pancetta slices
Chop the onion and crush the garlic cloves. Fry both in a large saucepan with the olive oil for 10 minutes or until just softened. Stir through the chilli flakes and a pinch of salt, then fry for 1 minute.
Chop the new potatoes, then add to the pan with the sweetcorn kernels and bay leaves. Add the stock and bring to the boil. Reduce to a simmer and cook, uncovered, for 20 minutes or until the veg are soft.
Meanwhile, chop and fry the pancetta until crisp. Remove to kitchen paper to soak up excess fat.
Remove the soup from the heat and allow to cool a little, pour in the milk and then whizz with a stick blender until smooth. Season to taste, then ladle into bowls. Scatter with the crispy pancetta and serve.
I like to make a big batch and then keep what doesn't go in the first sitting in the freezer for a rainy day. In fact, this soup is so good I like to use it as a starter for dinner parties and it would be a great start to Christmas Dinner if you're still looking for ideas. Jazz up the presentation with a drizzle of fresh cream and some toasted corn kernels sprinkled on top.
Spicy Sweetcorn Soup
Serves 82 onions
4 garlic cloves
4 tbsp olive oil
½-1 tsp chilli flakes (depending on taste)
400g new potatoes
800g sweetcorn kernels
4 fresh bay leaves
1 litre fresh chicken stock
300ml milk (I used almond milk)
75g pancetta slices
Chop the onion and crush the garlic cloves. Fry both in a large saucepan with the olive oil for 10 minutes or until just softened. Stir through the chilli flakes and a pinch of salt, then fry for 1 minute.
Chop the new potatoes, then add to the pan with the sweetcorn kernels and bay leaves. Add the stock and bring to the boil. Reduce to a simmer and cook, uncovered, for 20 minutes or until the veg are soft.
Meanwhile, chop and fry the pancetta until crisp. Remove to kitchen paper to soak up excess fat.
Remove the soup from the heat and allow to cool a little, pour in the milk and then whizz with a stick blender until smooth. Season to taste, then ladle into bowls. Scatter with the crispy pancetta and serve.
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