This is without doubt my favourite recipe, is really easy to make & pretty cheap too. Serve it with some crusty bread for a substantial lunch.
2 Shallots, finely chopped
4 rashers of smoked bacon, chopped into lardons (or by ready chopped lardons)
4 - 5 new potatoes, peeled & cut into small cubes
12 fl oz Chicken stock
5 fl oz whole milk
olive oil
knob of butter
1 large can sweetcorn
3 tablespoons double cream
1 tablespoon chopped chives
pepper & salt (to taste)
1. Heat the oil in a large saucepan & fry the shallots until soft, then add the bacon & fry for a few minutes. Add the knob of butter, & wait for it to dissolve. Then add the chopped potatoes & cook them with the other ingredients for a few more minutes.
2. Add the stock, milk & pepper, put the lid on & bring the pot up to a simmer for 5 minutes. Now add the drained can of sweetcorn & simmer for another 3 minutes. Add the chopped chives
3. Liquidise half the soup ( I put a hand blender in the pot rather than transferring half to a food blender). Now add the double cream. As I've used smoked bacon, its unlikely to need much (if any) salt, so taste now & adjust seasoning if you feel it needs it.
That's it - ready to serve!
