INGREDIENTS
2 rashers of bacon
1/2 a red capsicum, diced
Oil for frying
1 onion, finely chopped
2 small carrots, chopped
3 small sticks of celery, finely chopped
4 small potatoes, chopped
2 cups of vegetable stock
1 can creamed corn
1 can corn kernels, drained
2 spring onions, finely chopped
Salt and pepper to taste
200ml of fresh cream
METHOD
Fry the bacon until it starts to crisp. Remove to a chopping board and cut into small pieces. Set aside.
Roast (or fry) the capsicum until it starts to change colour around the edges. Set aside.
In a large pan, fry the onions, carrot and celery until the onions start to brown.. add in the stock and the potatoes. Simmer for 10 mins until the potatoes soften. Add water if needed to keep the vegetables covered. Add in the creamed corn, the corn kernels and the spring onions. Simmer and add salt and pepper to taste.
When ready to serve, add in the capsicum and the cream and bring back up to a simmer.
Serve topped with the bacon.
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