Vogel Street Kitchen's corn, bacon & polenta soup

Makes six portions and freezes well

Ingredients

600g corn

200g free-range bacon

8 Tbsp fine polenta

60g butter

60g parmesan (powdered is fine)

4 medium onions

4 cloves garlic

6 cups water

2 Tbsp chopped chives

salt and pepper to taste

Method

Fry the onions, garlic, bacon and polenta in the butter.

Add the water and the corn.

Bring to the boil then gently simmer for 15 minutes.

Add parmesan, chives and season.

Requested by Theresa White.

This recipe comes from Vogel Street Kitchen in Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email

mailto:[email protected]

, including your name, address and a daytime telephone number, and we will request it.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

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