Creamed Corn Soup

Cook time 40 minutes
Servings 4


3 tbsp extra virgin olive oil
Pinch of salt
5 corn cobs, husks removed
1 leek, white part only
2 garlic cloves
1.5-2L chicken stock
3 tbsp thickened cream, plus extra to garnish

Crumble garnish
4 slices of pancetta, finely chopped
40g whole blanched almonds, finely chopped
3 sprigs of thyme

Creamed Corn Soup


Using a sharp knife cut down the corn cob to remove all of the kernels.

Chop the leek and garlic and place into a large saucepan or pot. Add 1 tablespoon of oil, a pinch of salt and sweat down the leek and garlic for 5-6 minutes or until softened with little colour. Add the corn kernels and coat in the mixture, and then add the stock. Bring to the boil and then cook with the lid over a on medium-low heat for 30-35 minutes.

In the meantime, make the crumble garnish:
Chop the almonds and pancetta, or blend them in a food processor to make a fine crumb. Add the pancetta and almonds with the remaining oil to a cold pan and slowly bring up the heat. This will ensure the pancetta with be extra crispy. Cook for 3-4 minutes until golden then add the thyme at the last minute. Drain on paper towel.

Once the soup is cooked blend for 1 minute to finely puree the corn. Add the cream and stir through. Portion soup, drizzle with extra cream and sprinkle over the pancetta and almond crumble.

PDF of this recipe available to download here.