Recipe-282-Spicy Sweetcorn Pancetta Soup

Recipe-282-Spicy Sweetcorn Pancetta Soup

Recipe-282-Spicy Sweetcorn Pancetta Soup

Tony & Effi Kasandrinos

Servings

4

Prep Time

15 minutes

Cook Time

25 minutes

Tantalise your taste buds with a warming bowl of Spicy Sweetcorn Pancetta Soup! This recipe is as delicious as it is budget-friendly, making it the perfect dish for any occasion. Whether you're serving up a family meal or hosting friends, this soup will be a hit among all your guests. The combination of smoky pancetta and sweetcorn creates the perfect balance of flavours and its easy-to-follow instructions make it one of our favourite recipes for busy days.

Ingredients

  • 3 cups corn, canned 
  • 5 cups chicken stock
  • 3 oz pancetta, thinly sliced
  • 1 red onion, large, chopped 
  • 1 potato, medium, diced  
  • 2 garlic cloves

  • 4 tbsp olive oil

  • 1 tbsp heavy cream, to garnish
  • 1 tsp chilly flakes
  • 2 tbsp parsley leaves, fresh, to garnish

  • 1 tsp salt

Directions

  1. Heat the olive oil in a deep sauce pan and sauté the potatoes for 5 minutes. Add the onions and sauté for 3-5 more minutes. Add the corn and stir. Season with salt and chili flakes.

  2. Add the stock and simmer over medium heat for 15 minutes, adding more if needed.
  3. In the meantime, crisp the pancetta strips in a dry pan for 2-3 minutes until golden brown.
  4. Process the soup with a stick blender to get a smooth consistency and serve hot topped with the crispy pancetta strips and garnished with cream and parsley leaves.
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