Today’s craving was corn! Now, I really could eat corn all the time, but I’ve never attempted to make it into a soup. But it’s been something I’ve been wanting to do for a couple of weeks now. This recipe uses Sanitarium Vegetarian Backon Rashers, but you could use bacon bits or whatever else takes your fancy!

This recipe has been adapted from this one here after trying to get some ideas. Corn and cheese? How can you go pass this one?

Ingredients:

• 2 tsp garlic
• pinch white pepper
• pinch salt
• 4 sanitarium vegetarian bacon rashers, sliced thin
• 2 cans creamed corn
• 1/2 red onion, diced
• 1 massell chicken style vegetarian stock tab
• 1 tins worn water
• 1/3 cup milk
• 1/3 - 1/2 cup extra tasty cheddar cheese, grated
• olive oil for sauteeing onions
• 1 medium potato, baked or steamed in microwave and diced.

Instructions:

1. Place oil in pan with garlic, onions and bacon.
2. Saute until onions are soft.
3. Add the potato and mash into pan.
4. Add the creamed corn and milk stirring constantly to reduce the thickness.
5. Add the water slowly, adding the pepper, salt and chicken stock tab.
6. Slowly add the cheese in lots, until mixed in well with soup.