Smoky Sweet Corn, Bacon and Potato Soup
Photography Aaron McLean.
Sweet corn has to be one of late summer’s finest crops. We all love it slathered in butter hot off the barbecue, but when combined with smoked paprika and bacon it also makes a fantastic meal in a bowl.
Serves: 4–6
INGREDIENTS
4 fresh sweet corn, peeled and silks pulled off
2 tablespoons olive oil
knob of butter
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 teaspoon smoked paprika
4 rashers streaky bacon, roughly chopped
350 grams potatoes, diced 2 cm pieces
1 onion, thinly sliced
1 red capsicum, thinly sliced
4 cups chicken stock
sea salt and freshly ground pepper
To serve
¼ cup cream
¼ cup chopped flat-leaf parsley
crispy cooked bacon
METHOD
Trim the stem end of the corn so it will sit flat on a chopping board. Holding the corn by the point, slice down the sides to remove the kernels.
Heat the oil in a large saucepan with the butter. Add all the ingredients except the stock, season, cover and cook for 15 minutes, stirring occasionally. Add the stock and bring to the boil.
Reduce the heat and simmer until the potatoes are tender. Using a potato masher or fork, gently crush some of the potatoes to lightly thicken the soup.
To serve: Stir the cream and parsley into the hot soup and divide between bowls. Top with the bacon and a grind of black pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.