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Chunky Sweetcorn, Cod, and Potato Soup

With the advent of colder weather, we find ourselves longing for soup. Self-professed ‘soupies,’ we find this delicious concoction is right up our alley. Filled with hearty chunks of goodness, including that ever-pleasing ingredient known as bacon, this is a meal in itself. The original recipe called for haddock which we are unable to source; however, cod is readily available and just as tasty. Grab your coziest sweater and make this soup!

Chunky Sweetcorn, Cod, and Potato Soup

1 oz. butter (2 tbs.)
1 onion, chopped
8 slices bacon, chopped
2 large or 3 medium potatoes, cut into bite-size chunks
30 fl. oz. vegetable stock
2 sweetcorn cobs, kernels sliced off
1 lb. 4 oz. cod fillets, cut into pieces
5 tbs. heavy cream
small bunch parsley, chopped

Melt the butter in a large pot and add the onions and bacon. Cook for 6-8 minutes, or until soft and beginning to brown. Add the potatoes and cook for a further 2 minutes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are just tender.

Add the corn and cod, and simmer for 5 minutes, until cooked through. Stir in the cream and lots of freshly ground black pepper. Serve topped with parsley, with crusty bread alongside.

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