Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon butter
  • 12 slices higher-welfare pancetta chopped, plus extra for garnish
  • 1 onion peeled or chopped
  • 2 sticks celery trimmed or chopped
  • 2 litres organic chicken or vegetable stock
  • 4 corn on the cob
  • 2 medium potatoes peeled and chopped
  • sea salt
  • freshly ground black pepper
  • 75 ml double cream
  • fresh parsley to serve
  • 1 homemade chilli crackers recipe

Instruction

  • Melt the butter in a large saucepan over a medium heat. Add the pancetta, onion and celery, place a lid on top and sweat gently until soft. Add the stock and bring to the boil.
  • Remove the outer leaves off the corn on the cobs, then cut the kernels off with a sharp knife. The best way to do this is to stand the corn on its end and slice down the sides – but mind your fingers!
  • Leaving the kernels to the side for a moment, add the cobs and potato to the saucepan and bring the stock back to the boil, then simmer for about 10–15 minutes until the potato is cooked.
  • Lift out the cobs with a pair of tongs and throw them away. Add the kernels and simmer for another 5 minutes. Taste the soup and season with salt and pepper if necessary, then whiz the soup with a hand-held blender until smooth.
  • Stir in the cream and bring almost back to boil. Ladle into bowls, garnish with parsley if you like, and serve with some extra crispy pancetta and a piece of chilli cracker.