Ingredients
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30g reduced-fat margarine spread
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1 medium brown onion, chopped
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2 tablespoons plain flour
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1 celery stalk, chopped
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2 potatoes, peeled, cut into 1cm pieces
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310g can creamed corn
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1 cup Massel salt reduced chicken style liquid stock
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1/2 cup milk
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1 teaspoon olive oil
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2 rindless shortcut bacon rashers, trimmed, chopped
Method
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1Melt margarine in a large saucepan over medium heat. Add onion. Cook for 3 to 4 minutes or until onion has softened. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Add celery and potato.
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2Combine corn, stock and milk in a large jug. Slowly add corn mixture to pan, stirring constantly to prevent lumps forming. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, uncovered, for 15 to 20 minutes or until thickened and potato is tender. Season with pepper.
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3Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook, stirring, for 4 to 5 minutes or until crisp. Transfer to a plate lined with paper towel.
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4Ladle soup into bowls. Sprinkle with bacon and serve.
Source: taste.com.au
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