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Cook the diced pieces of bacon in a large saucepan over a medium heat until the fat runs.
Add the onion, celery and green pepper and cook for 2-3 minutes until all the vegetables have softened.
Add the cubed potatoes and paprika, stir well then pour in the stock.
Add the bay leaf and then slowly bring to a gentle simmer.
Cover and cook for 15 minutes until the potatoes are tender, then add the milk mixed with the cornflour.
Add the sweetcorn and then simmer for about 5 minutes, stirring constantly, until the soup thickens.
Season and sprinkle with chopped, fresh parsley to serve
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