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