Substantial and warming, this soup was inspired by a traditional recipe from New England which makes good use of the local sweetcorn, while cream and potatoes add to its rich texture.
1 pound 2 ounce canned corn kernels
3/8 cup pancetta, or bacon lardons
1 tablespoon sunflower oil
1 large onion
3 medium potatoes
1 1/4 cups light cream
1 1/4 cups milk
Salt and black pepper
1. Put a kettle of water on to boil. Drain the corn kernels and puree into a chunky paste, reserving a few whole kernels for a garnish. Chop the pancetta into lardons - small strips - if necessary
2. Heat the oil in a pan, fry the pancetta or bacon until crisp and brown, then set aside on a plate.
3. While the pancetta or bacon is cooking, peel and slice the onion. Scrub the potatoes, if necessary, and cut them into 5 mm (1/4 in) cubes.
4. Add the onion to the fat remaining in the pan; cook over a high heat, stirring, until softened. Stir in the corn, potatoes and 500 ml (18 fl oz) of boiling water. Cover and simmer for 15 minutes.
5. Meanwhile, rinse, dry and finely chop the parsley and set it aside. Heat the cream and milk gently in a small saucepan, but do not boil.
6. When the potatoes are cooked, but still retain their shape, stir in the cream and milk, and heat gently to just below boiling point. Stir in the pancetta or bacon and add salt and pepper to taste.
7. Garnish with the chopped parsley and sweetcorn kernels and serve.
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