BACON AND CORN SOUP

Ingredients

30 g butter

1/2 green capsicum, chopped

4 shallots, diced

4 rashers of bacon, chopped

425 g can creamed corn

2 cups chicken stock

3/4 cup cream

Method

Melt butter in a medium saucepan over low heat.

Add capsicum, shallots and bacon and cook until bacon is crispy.

Add corn and chicken stock and let simmer for ten minutes.

Remove from the heat and let the mixture cool slightly.

Stir in the cream and serve while warm.

This warming recipe is on page 41 of our 50th Anniversary Cookbook and was donated by former student, Lawrence K

The cookbook, full of recipes from either Mrs Robyn Moore (fab cooking teacher) or donated by our school community, can be purchased for only $20 via Qkr! or eftpos (No cash please). Books can be collected from the front office.