Just in time for autumn meals, this sweet corn, bacon and potato soup is pure comfort.
2 cups sweet corn kernels
1/2 pound bacon, diced, fried, drained
1 tbsp vegetable oil
1 tbsp butter
1 onion, diced fine
1 stalk celery, diced fine
3 pounds potatoes, finely chopped
2 cups chicken stock, unsalted or low sodium
2 cups milk
1 bay leaf
1/2 tsp paprika
salt and pepper to taste
Boil sweet corn kernels for 2 minutes, drain.
Over medium heat, sauté onion and celery in butter.
Stir in chopped potatoes, sweet corn, stock, milk, bay leaf and paprika.
Bring to simmer, cook 25 minutes.
Take soup off heat, remove bay leaf.
Blend 1/4 of the soup in blender, then return to pan.
Heat, season to taste with salt and pepper.
Hint : Be sure to taste test before adding salt, as the bacon will add saltiness.