Chunky Sweetcorn Soup
ready in 4 h. 50 min.
- 2 tablespoons butter
- 1 cup Pancetta
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 4 medium, starchy potatoes (peeled and diced)
- thyme (leaves stripped)
- 2 cups Whole milk
- 3 cups ham stock
- 2 ½ cups canned Sweet corn (drained)
- ⅜ cup double cream
- 2 tablespoons flat-leaf parsley (chopped)
- freshly ground peppers
Heat the butter in a large saucepan set over a medium heat until hot. Add the pancetta and fry for 4-5 minutes until golden.
Add the onion, garlic, potatoes, and thyme. Stir well and cook for a further 6-7 minutes until the vegetables are softened.
Cover with the milk and stock, cooking until simmering. Pour into a slow cooker and cover with a lid.
Cook on low for 4 hours or until the potatoes are very tender. Blend with an immersion blender or in a food processor until smooth, returning the soup to the slow cooker.
Add the corn and cream, stir well, and cook on high for 15 minutes. Season to taste with salt and pepper.
Ladle into bowls and garnish with chopped parsley before serving.