In good old England it’s getting to be rather chilly as the winter months roll in.
It’s a time where a piping hot warming stew or soup is welcomed with open arms!
So it’s time to get the Thermos flasks out and cook up some delicious soup to take on the go to work, school or if you dare, outings!
Usually I don’t put a recipe with my portable lunches but today I’m making an exception because my creamy bacon & sweetcorn soup just has to be tried!
Pepper’s Creamy Bacon & Sweetcorn Soup
Serves 2
Ingredients
2 rashers streaky bacon
1 tablespoon vegetable oil
1 small white onion
150g sweetcorn, frozen is great!
300 ml skimmed milk (semi or whole can be used)
3 tablespoons double/single cream
Salt and pepper
Method
Place the oil in a pot and heat on a medium to high heat while you cut the onion into a small dice.
Chop the bacon rashers into pieces using a pair of cooking scissors or a knife and place them into the pot, frying until browned.
Next add the onion and fry until translucent.
Turn down the heat and add in the sweetcorn, cooking for a couple of minutes until combined with the other ingredients and any water is cooked off.
Add in the milk and cream and season to taste with salt and pepper.
When the milk has cooked down and the mix is creamy it is ready but I recommend leaving it overnight in the fridge for the best flavor.
The next morning, all of the liquid will be completely absorbed by the sweetcorn (so much flavour!) so put it back in a saucepan and place in milk to your liking.
Bring it to the boil and place in your Thermos when thickened how you like!
Depending how you like your soup, this would be really delicious if you blended the mixture for a smooth mix or just half for a thick and chunky soup!
