Corn and Bacon Soup

Ingredients:

425g can creamed corn

2 cups chicken stock

30g butter

1/2 green capsicum

4 spring onions

2 bacon rashers

3/4 cup cream

Method:

Combine creamed corn and chicken stock, heat gently. Melt butter in a pan, add chopped capsicum, chopped spring onions and finely chopped bacon. Cook until bacon is almost crisp. Puree capsicum, onion and bacon in a blender. Add corn mixture and blend until smooth. Cool slightly, stir in cream. Add salt and pepper to taste.

Notes:

This soup is best made the day before as it tastes better after it has been completely chilled and then reheated. It allows the flavours time to develop.