3-4 slices Streaky bacon
2 Garlic cloves, minced
1 can Creamed corn
1 can Corn kernels, drained
1 ½ cups Chicken or vegetable stock
1 ¼ cups Milk, divided
1 large Potato, peeled, boiled, and cut into small cubes
2 Tbsp Seven Colours Grill Seasoning™
2 Tbsp Cornflour
1 Spring onion, finely sliced
On the stove, add the bacon to a heated pot and cook until golden. Remove the bacon from the pot, then chop and set aside. In the same pot, sauté the garlic, then add the creamed corn and kernels. Stir in the stock and ¾ cup milk, then add the cooked potatoes and Seven Colours Grill Seasoning™ and allow the mixture to simmer. In a jar, add the cornflour and half a cup milk and mix until well combined. Pour this into the potato mixture and stir until it thickens. Divide into soup bowls, top with the chopped bacon and spring onion and serve warm.
Tip: Best served with garlic bread.