- 2 CANS OF CORN
- 2 POTATOES, peeled and chopped
- 1 ONION, chopped
- 100 GRAM BACON, cubed
- 3 STEMS CELERY, chopped
- 2 CUPS CHICKEN STOCK
- 1/2 CUP CREAM
Stir fry half of the
bacon, the onion and the celery or 5 minutes. Add the stock, the corn,
the potatoes and pepper and salt to taste and bring this to the boil.
Simmer for half an hour. Puree the soup, add the cream and reheat the
soup. Fry the remaining bacon and sprinkle this over the soup.
Stir fry the leek,
the onion and the carrots for 5 minutes. Add the potatoes and the stock,
bring to the boil and simmer for 20 minutes. Puree the soup, add the
cream, the curry powder and the prawns and heat until the soup is very