We love anything corn-related in this household, so it’s little surprise that I go for this dish when I’m in the mood for some comfort eating. If you have a blender, you can give the mixture a quick whizz (not too much, you still want it to be chunky) before stirring through the cream, but it tastes just as nice if you leave it the way nature intended. This recipe makes a big batch but you can leave it for freezing or tomorrow’s lunches, it gets even better the longer you leave it to sit.
In a large non-stick pan, heat the butter, garlic, shallots and paprika until softened and fragrant. Add in bacon, and cook for 2-3 minutes until softened, then stir through corn and potato until coated.
After frying vegetables for a few minutes, add in stock and bring to a simmer. Cook gently for ten minutes, or until potato has softened. Reduce heat and stir through creamed corn and cream. Season with salt and pepper.
Serve, with a side of buttered toast and a sprinkling of freshly chopped shallots.