Ingredients
- 1 tablespoon oil (vegetable or olive oil)
- 60 grams bacon (2 rashers, rind removed and finely chopped)
- 2 celery stalks (finely chopped)
- 1 yellow onion, finely chopped
- 1 clove garlic, minced
- 250 grams potatoes, finely chopped
- 2 large (20 grams) vegetable bouillon cubes (stock cubes)
- 3 cups water, boiling
- 2 tablespoons all-purpose flour (plain)
- 2 cups milk
- 1 can (300 gram) creamed corn
- 250 grams smoked cod fish (skin removed and chopped)
- 400 grams broccoli, cut into small florets
- 1 green capsicum, seeded and chopped
- 1 can (300 gram) whole kernel corn (rinsed)
- 1 green onion, sliced
- Crusty bread, to serve
How to Make
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Step 1: Heat oil in a large saucepan over high heat and add bacon, celery, onion and garlic and cook and stir for 4 minutes or until onion is soft.
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Step 2: Add potato and cook and stir for 1 minute or until combined and then add crumbled stock cubes and the boiling water and bring to the boil and then reduce heat and simmer for 10 minutes.
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Step 3: Mix flour with a little of the milk in a jug to form a paste and then whisk flour mixture into pan with the remaining mil and cook and stir for 2 minutes or until soup boils and thickens.
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Step 4: Stir in creamed corn, cod, broccoli, capsicum and corn and simmer for 4 minutes or until broccoli is tender.
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Step 5: Divide into serving bowls and sprinkle with green onion and serve with crusty bread.
We hope you enjoy this recipe!
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