Prep 10minute(s)
Ready In 20minute(s)
Serves 4
Ingredients
- 2 tsp olive oil
- 1 brown onion, finely chopped
- 250g bacon rashers, rind removed, diced
- 1 Tbsp plain flour
- 4 cups reduced-salt chicken stock
- 2 cups water
- 500g desiree potatoes, peeled, cut into 2cm cubes
- 500g frozen corn kernels
- 250g PHILADELPHIA Block Light Cream Cheese, cut into pieces
- Salt and white pepper, to season
Instructions
- Heat oil in a large deep saucepan over a medium heat. Add onion and bacon. Cook for 5 minutes or until tender and light golden. Sprinkle flour over onion mixture and stir until well combined. Remove pan from heat and slowly add stock and water, stirring constantly. Return pan to heat.
- Add potato and corn to pan and bring to the boil. Reduce heat and simmer for 8 minutes or until potato is tender. Add PHILLY and stir until melted. Pulse with a stick blender, in 10-second bursts, to puree a little of soup, if preferred. Season with salt and pepper. Ladle into bowls and serve.
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