Chunky Potato, Corn And Bacon Soup

By Valli Little

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A little bacon goes a long way to adding richness and depth to the flavours in this potato and corn soup.

All you have to do is throw all your ingredients of Chunky Potato, Corn And Bacon Soup

  1. 1 tablespoon olive oil
  2. 30g unsalted butter
  3. 4 slices bacon, rind removed
  4. 1 leek (white part only), chopped
  5. 1 onion, finely chopped
  6. 2 tablespoons plain flour
  7. 1L (4 cups) Massel chicken style liquid stock
  8. 20 small chat potatoes (about 650g), finely diced
  9. 200g canned corn kernels, drained
  10. 2 egg yolks
  11. 300ml sour cream
  12. 2 tablespoons chopped flat-leaf parsley

The instruction how to make Chunky Potato, Corn And Bacon Soup

  1. Heat oil and butter in a large saucepan over medium heat, add bacon and cook until just starting to crisp. Reduce heat to low, add leek and onion, and cook for 5 minutes or until softened but not browned. Stir in flour and cook, stirring, for a further minute, then add stock. Increase heat to medium-high.
  2. Add the potatoes to the soup and simmer for 6 minutes or until the potatoes are starting to soften, then stir in corn.
  3. Mix together egg yolks and sour cream in a bowl, add a little hot soup and combine well. Pour egg yolk mixture back into soup and stir for a further 1-2 minutes over low heat - do not boil.
  4. Season with salt and pepper and stir in parsley just before serving. Serve with herb & cheese damper (see related recipe).

Nutritions of Chunky Potato, Corn And Bacon Soup

fatContent: 618.771 calories
saturatedFatContent: 39 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 17 grams protein
sodiumContent: 130 milligrams cholesterol

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