Monday, August 3, 2009

Sweet Corn & Potato Soup

This is a very filling soup for a cold winter's day :)

6 medium potatoes, peeled and quartered
500ml chicken or vegetable stock
1 medium onion, chopped
2 cloves garlic, crushed
175g rind-less bacon, finely chopped
310g corn kernels
185ml light evaporated milk
Salt and pepper, to taste
Parsley for garnish

  1. Heat a large non-stick saucepan over a high heat. When hot, add the bacon and cook, stirring for 5 minutes, until golden. Remove and set aside.
  2. Place the potatoes, onion, garlic and stock into the saucepan.
  3. Bring to the boil and then lower the heat and simmer, partially covered, until the potatoes are soft.
  4. Place the potato mixture into a food processor. Then add bacon and process until smooth.
  5. Place mixture back into saucepan. Add corn kernels and evaporated milk to the potato mixture and bring almost to the boil. Remove from heat.
  6. Season with salt and pepper to taste and serve. Garnish with parsley
Notes & Tips

Evaporated milk contains less fat than cream, allowing you to rekindle your love for creamy food :)


  1. i love soups in winter :o) although I haven't tried cooking soup with condense milk or cream or anything like that - how does it taste?

  2. I find that using evaporated milk in soups can make the texture nice and creamy without the kilojoules :P
    You can substitute the evaporated milk with light cream if you wish but I wouldn't use condensed milk since that's too sweet and thick


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