3 bacon rashes diced

1 large onion , diced

1 carrot diced

1 celery stick , diced

1 green pepper diced

450gr red potatoes ppeled and cut into 5mm inch cubes

1.5mm chiken stock

2 fresh thyme sprigs 450fresh or frozen sweetcorn kennels

350double cream

salt and pepper

method

Cook the bacon in a large saucepan over a medium heat , staring until crisp . Use a spotted spoon to transfer the bacon to a plate lined with kitchen paper to the bacon fat in the pan and cook for 10 minutes staring , until the onion is transuculent

Add the potatoes chicken stock stock thyme sweetcorn and a pinch of salt . simmer uncovered over a low heat until the potatoes are tender and the chicken is cooked through . Add the cream with salt and pepper . Serve in warmed bowls with the bacon sprinkle over the top .

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