Creamy Bacon and Corn Soup
Prep time
Cook time
Total time
A creamy soup with a fun topping.
Recipe type: Main Meal
Serves: 4 serves
  • Soup:
  • 20g butter
  • 2 rashers, diced middle bacon (rind and some fat removed)
  • 1 leek, pale part only, sliced into rounds
  • 2 cobs of corn, husks and silks removed
  • 750ml low sodium vegetable stock
  • 1 large potato, peeled and diced
  • 2 tsp crushed garlic
  • 100ml thickened cream
  • Popped Corn:
  • 1 tbsp of popping kernels
  • 1 tsp butter
  • 2 sprigs of fresh thyme, leaves removed from twig
  1. Heat the butter in a large saucepan and sautee the leek and bacon over a medium heat. Once the leek is softened, add the garlic and stir for about one minute.
  2. Use a sharp knife to remove the kernels from the cobs of corn. Add the corn, potato and stock to the saucepan.
  3. Simmer for 20 minutes and check that the potato is cooked through.
  4. In the meantime, put the popping corn kernels into a brown paper bag. Fold over the ends and place in the microwave on high for 70 seconds or until the popping of the kernels reduces in frequency. Some kernels may not pop. Add the popped corn to the bowl and mix through the butter quickly so that it melts. Next add the thyme so it can stick to the popped corn with the butter.
  5. Remove the soup from the heat and use a stick blender to blend the soup ingredients together.
  6. Stir in the cream and serve.
  7. Add thyme flavoured popped corn to the top of your own soup at the table or serve on the side.
Recipe by Play With Food at