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    Chunky Sweetcorn Soup

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    Chunky Sweetcorn Soup

    You can omit the bacon.

    • Preparation time: 10 minutes to 15 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 8


    • 3 sprigs parsley
    • 65g butter
    • 225g pack dry-cured smoked back bacon, diced
    • 2 medium onions, finely diced
    • 6 stalks celery, finely diced
    • 1 large potato (about 350g), peeled and diced
    • 8 cobs sweetcorn
    • 3 tbsp plain flour
    • 300ml dry vermouth
    • 1-1.25 litres milk
    • 1 small bay leaf
    • Salt and freshly ground pepper
    • 284ml carton single cream
    • 3 tbsp finely chopped parsley, to serve


    1. Melt the butter in a large heavy-bottomed saucepan over a medium heat and briskly fry the diced bacon. Add the onion and celery, reducing the heat to medium-low. Once soft (about 5 minutes), mix in the diced potato. Cook for about 5 minutes, stirring regularly.
    2. Meanwhile, strip the corn cobs of their leaves and fine hairs. Slice off the kernels with a sharp knife and mix into the potatoes. Cook for about 4 minutes. Stir in the flour and cook for 3 minutes. Increase the heat a little and mix in the vermouth. As soon as it begins to boil and thicken, stir in 1 litre milk. Add the bay leaf and parsley sprigs and season to taste. Bring to the boil, then simmer gently for 30 minutes or until the vegetables are very tender. Add the cream for the last 5 minutes. Stir in the parsley and serve with bread. Alternatively, leave out the parsley, and let the soup cool, then chill or freeze. When ready to serve, reheat over a low heat and thin slightly with a further 250ml milk (or to taste). Mix the chopped parsley into the hot soup and serve.

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